Yield - 4 Servings
For the Egg Nests:
- 1 package frozen phyllo dough
- 2 tbsp melted butter
- 1/8 cup icing sugar
- Purdys' Caramel Eggs
For the Custard:
- 1/2 cup milk
- 1/2 cup whipping cream
- 1 tsp cornstarch
- 2 egg yolks
- 2 tbsp sugar
- 1 Purdys Classic White Chocolate bar (50 g)
- Preheat oven to 375°F.
- Grease 4 cups in a standard muffin tin.
- Remove frozen phyllo dough from package.
- Without unrolling phyllo, cut into 1/2 inch thin slices.
- Gently unfurl the strands and brush with melted butter, then curl into muffin tin cavities.
- Sprinkle with powdered sugar.
- Bake for 8-10 minutes until golden.
- Allow to cool and then remove from the pan.
- While Egg Nests are baking, prepare the custard.
- Stir milk and cream in saucepan over medium heat for 3-4 minutes until starting to steam.
- Whisk egg yolks, cornstarch and sugar together in heatproof bowl.
- Continue to whisk while slowly pouring in the hot milk and cream mixture.
- Return mixture to saucepan and add white chocolate.
- Cook custard while stirring over medium heat for 10 minutes or until the custard thickens and coats the back of a spoon.
- Pour custard into a heatproof jug and allow to cool for 10 minutes. Plate your nests and then pour the custard into each nest, dividing evenly between servings.
- Garnish each Egg Nest with shaved chocolate and Purdys' Caramel Eggs.