Chocolate Eggs with Custard Filling
For the custard, boil 400 ml (approximately 2 cups) of milk in pot. Mix the remaining milk with the vanilla pudding and sugar until smooth, and pour into the boiling milk while stirring constantly. Boil the milk until thick. Remove the pot from heat, stir in the advocaat and let cool.
Place the chocolate Easter eggs in egg cups, make a hole of about 1 cm (approximately ½ inch) at the upper end of the egg. Pour the custard into a piping bag. Squeeze out the custard from the piping bag into the eggs.
Chill the filled eggs for 5-6 hours in the refrigerator. Serve.