Golden Nest Recipe

Prepare custard base

Preheat oven to 350°F (175°C). In a medium bowl, whisk together 6 egg yolks and 1 whole egg until smooth and slightly pale (about 1–2 minutes). Add 3 tablespoons granulated sugar and whisk until dissolved.

Warm liquids: In a small saucepan, combine 1 cup evaporated milk and 1 cup heavy cream. Warm over medium-low heat until just steaming — do not boil. Remove from heat.

Temper eggs: Slowly pour about one-quarter of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue adding the remaining milk slowly, whisking until fully combined.

Flavor and color: Stir in 1 teaspoon vanilla extract, a pinch of fine sea salt, and 1 teaspoon turmeric if using for a golden hue. Taste and adjust sugar if desired (add up to 1 more teaspoon for more sweetness).

Strain custard: Pour the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any coagulated bits for a silky texture.

Make phyllo nests

If using phyllo: thaw sheets according to package directions and keep covered with a damp towel to prevent drying. Lightly dust a work surface with 1 teaspoon flour. Stack 2 phyllo sheets, brush the top sheet lightly with melted butter. Lay another 2 sheets on top, brushing each layer with butter, until you have a stack of 4-6 sheets depending on desired thickness.

Cut and shape: Using a 3–3.5 inch round cutter or a bowl, cut rounds from the stacked phyllo. Gently press each round into an oiled muffin tin cup to form a shallow nest shape, pressing and folding edges so they resemble a croissant-like cup with openings for the custard.

Brush and bake: Brush the exposed phyllo edges with remaining melted butter. Bake in the preheated 350°F (175°C) oven for 8–10 minutes until golden and crisp. Remove and let cool slightly in the pan.

Alternative: Wonton cups

If using wonton wrappers: preheat oven to 350°F (175°C). Gently press each wonton wrapper into a greased mini muffin tin to form cups. Brush each wrapper with a little neutral oil. Bake 6–8 minutes until edges are lightly golden and crisp. Cool in pan before filling.

Portion custard: Place phyllo or wonton nests on a baking sheet. Gently pour or spoon the strained custard into each nest, filling to about 3/4 full to allow room for slight rise. Each nest will take roughly 2–3 tablespoons of custard.

Water bath (optional for very even custard): If you prefer a silkier bake, place the filled nests on a larger roasting pan and pour hot water into the pan to come halfway up the sides of the muffin cups. This step is optional for small nests but recommended for even heat.

Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the custard sets at the edges but still has a slight jiggle in the center. Avoid overbaking to keep the filling creamy.

Cool: Remove from oven and let nests cool in the pan for 5–7 minutes, then transfer to a wire rack to cool completely or serve warm. The custard will firm slightly as it cools.

Garnish: Before serving, optionally dust each Golden Nest lightly with 1 teaspoon powdered sugar, sprinkle a few salted roasted pine nuts, and drizzle 1/2 teaspoon honey or maple syrup over each for gloss and extra flavor.

Serve: Serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 2 days; crispness of phyllo/wonton will diminish over time—re-crisp in a 325°F (160°C) oven for 5 minutes if desired.