Egg White Custard

In a medium saucepan, combine the sugar, butter, and water

Place over medium heat and stir until a caramel-like syrup forms

Remove from heat, add the nuts, and mix well

Spread the mixture on a large greased baking sheet

Once cool, break into pieces using a kitchen mallet or food processor. Reserve

Melt the white chocolate according to package instructions

Using a spatula, spread a layer of melted chocolate over the egg mold

Place in refrigerator to set for 2 minutes

Spread another layer of chocolate and return to refrigerator for an additional 2 minutes

Mix the custard with remaining chocolate and spread a third and final layer

Return to refrigerator to set completely, which should take approximately 30 minutes

Unmold the egg and wrap in plastic wrap, ready for serving.