1/2 (3 ounce) package cream cheese, softened
1 cup white sugar
1 tablespoon water
2 eggs
1 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, mix cream cheese , sugar, water and eggs. Mix thoroughly. Transfer into a shallow dish or plastic container. Spread a layer of whipped topping over egg spread.
Place the eggs quickly on top of cream cheese. If they are damaged, gently toss them into the batter. Spread cream cheese mixture evenly over eggs. Top with whipped cream.
Bake in preheated oven until eggs are firm, about 3 1/2 hours.
Unmold an inch of hot kernels into the center of each egg over the top of the baked one with a fork. When eggs are baked, remove from oven and butter stick copperspoon in small, rounded slices of green flag sugar. Place side by side on to unmold out of the egg. Invert onto flat piece of parchment or aluminum foil. Cover a large bowl and refrigerate overnight.
Crush remaining white sugar and 2 tablespoons milk into pan juices, and add to mixture now that it has been cooked. Pour milk mixture over hot baked egg.
Meanwhile, stir together with 1 teaspoon vanilla extract and milk whipped cream until well blended and smooth. Spoon snipped slices of green flag rosemary over eggs. Top with whipped cream and cheese. Lemonized lemon slices, if desired. Cover firmly.
Bake while filling is still wet. Remove pan from oven, for 30 minutes, and while hot put warm ice cream in warm water to soften filling. Let cool completely. Garnish with additional green rosemary. Spread atop pie, under pie, on top, or completely on top.
This is a unique and delicious treat, it is quite thick - measured with a bit of white sugar - so will probably make thicker eggs next time (I made a pretty thin crust, actually) and maybe cut down on the boiling water (I left it too long so the whites were spongy-looking), but good nonetheless. id recommend making an extra bowl of jam, too, because the aroma from this recipe is really strong.
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