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Raspberry Custard Nest


  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup granulated sugar
  • 1 cup of heavy whipping cream
  • 1 basket of raspberries
  • Powdered sugar for dusting (optional)
  • 1 box of Apollo Kataifi shredded phyllo dough (only thaw what you will use in the refrigerator) 



  • Preheat oven to 350 Degrees F.
  • Whisk egg and egg yolks with sugar, do not make frothy!  
  • Add and blend heavy cream until smooth. Strain with a fine mesh sieve into a 8-inch baking dish.
  • Bake for 15-17 minutes until set, do not over bake. There is heat that will carry over after it is taken out of the oven.
  • Let it cool at room temperature or for a firmer texture chill in the refrigerator for 1 hour.
  • Scoop custard into the chocolate cups place 2-3 raspberries on one side and baked nest on the other. Dust with powdered sugar.
  • For the Nest: Bake enough for the amount of chocolate cups you will be serving. A little bit goes a long way with the shredded phyllo dough. Please follow instructions on the box.