Heat your vanilla vodka over medium heat (don’t let it boil!). Slowly stir in your gelatin packets until they are dissolved. You may have to give them a minute to fully melt in the warm liquid. Pour the vodka and gelatin into a bowl, and then stir in your cream and white chocolate liqueur.

Lightly oil your silicon mold and place it on a tray or plate so you can move it easily when full. Pour your liquid into each mold and place your mold in the fridge to set (about 4 hours).

While the eggs set, make the pudding with a little less liquid than it indicates so that the filling is thicker than usual and will keep its shape. Refrigerate until cool and somewhat firm.

Once the eggs have set, use a spoon or melon baller to scoop out the middle where the egg yolk would normally be. (I used a small cookie cutter to make the circle and then scooped it out with a grapefruit spoon – HA!)

Spoon some pudding into a pastry bag and use a star tip at the end to make the classic deviled egg filling shape. Fill each egg cavity with the pudding and sprinkle with cinnamon on top to recreate the look of paprika. Keep in the fridge if not serving right away or serve to your guests immediately!