Cadbury Creme Egg has somewhat of a cult following that resurfaces every year around Easter. Believe it or not, I had the first Creme Egg of my life in April 2019. That said, I didn’t really register their existence until my early twenties and by then, I was less interested in Easter eggs. But in 2019, a Cadbury Dairy Milk Creme Egg Block (review to come) was released and I’d was gifted a mini Cadbury Creme Egg, both of which spurred my curiosity for the original because I needed a basis to which I could compare these spin offs!
The original Creme Egg consisted of a chocolate shell, containing a sweet white and yellow fondant filling that mimics the albumen and yolk of a chicken egg. The Mini Creme Egg also has chocolate shell, containing white fondant but swaps the yellow fondant out for a caramel.
The original egg has a thick chocolate shell that contrasts well with the fondant having a thick, yet smooth and creamy mouthfeel and incredibly sweet flavour and the orange fondant carrying a slight caramel flavour with hints of citrus much like the Glico Caramel. In comparison, the mini egg is less photogenic and has a similarly thick chocolate shell and fondant flavour. The point of difference is in the clear caramel, which adds a thicker mouthfeel and an oddness that recalled the sweet tart flavour of starfruit or plum juice in Asia.
Overall, the original egg is a novelty experience with an enjoyable taste and texture, but definitely too sweet for my adult palate while the mini egg looks and tastes like a cheap knock-off, but that may be because they’re manufactured in different countries and so use different recipes.
This Cadbury Creme Egg contained 39 g and was produced in the United Kingdom and purchased in Sydney, Australia in 2019, while the Cadbury Mini Creme Egg contained 12.5 g and was produced in Australia and received as a gift from colleagues in Sydney, Australia in 2019.