5 large egg yolks
3 tablespoons cornstarch
6 tablespoons sugar
1¼ cups whole milk
1 vanilla bean
1 (8 ounce) package cream cheese, softened
zest of one large orange
juice of half an orange
1 cup each of California Giant Blackberries, Raspberries, and Blueberries
½ cup chopped pistachios
1 cup fresh orange juice
6 tablespoons sugar
1 teaspoon orange zest
¼ cup Cointreau or other orange liqueur
¼ cup Licor 43
2 teaspoons corn starch
¾ cup heavy cream
¼ cup sugar
1 teaspoon ground cinnamon
8 ounces (½ package) Kataifi (shredded phyllo dough), thawed
¼ cup unsalted butter, melted
6 ounces Scharffen Berger Dark Chocolate
Add egg yolks to a medium bowl. Whisk in the corn starch and 3 tablespoons of the sugar. Add ¼ cup of the milk and whisk. Set aside.
In a medium saucepan, add 1 cup of milk, orange zest, and the remaining 3 tablespoons of sugar. Cut the vanilla bean down the center lengthwise and scrape out the seeds. Add the seeds and the vanilla bean to the saucepan. Cook over medium-low heat to a simmer.
Place softened cream cheese in a medium bowl.
Add ⅓ cup of the warm milk mixture to the egg mixture slowly while whisking briskly to avoid cooking the egg yolks. Add all of the egg yolk mixture to the warm milk mixture while whisking. Return to the heat and whisk constantly until mixture just starts to boil and becomes thick. Pour mixture over cream cheese and whisk until smooth. Add orange juice and stir. Remove the vanilla bean.
Using a rubber spatula, press the mixture through a fine mesh strainer to obtain a smooth consistency. Cover the custard by placing plastic wrap directly against the surface to prevent a skin from forming. Refrigerate until ready to fill nests.
Add juice, sugar, and zest to a small sauce pan over medium heat. Cook, stirring frequently, until sugar dissolves and liquid becomes slightly syrupy.
In the meantime, add the liqueurs and cornstarch to a measuring cup, stirring the cornstarch until completely dissolved.
Add the liqueurs to the saucepan and stir until thickened. Remove from the heat and stir in cream. Cool slightly.
Preheat oven to 375˚F. Lightly spray 8 cavities of a large muffin tin or ball pan. Set aside.
Stir together sugar and cinnamon in a small bowl. Set aside.
Place the Kataifi in a large mixing bowl, pulling it apart as much as possible into individual strands. Drizzle the melted butter over the strands. Sprinkle the cinnamon sugar over the strands. Toss gently to evenly coat the kataifi strands.
Distribute the strands evenly over the 8 cavities, leaving rough edges around the tops. Bake for 10-12 minutes or until the edges are golden brown. Remove and cool slightly in the pan before attempting to remove them. Cool completely.
Melt the chocolate in a heat proof bowl over an inch of simmering water in a small sauce pan. Dip the bottom of each cooled nest in the chocolate and carefully invert them on a parchment lined baking sheet to cool/harden.
Fill each nest ⅔ full with pastry cream. Top with berries and a sprinkling of chopped pistachios.
Plate with a pool of creamsicle liqueur sauce on a plate. Top with a completed nest and dust with confectioners’ sugar, if desired.