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Kahlua Custard Nests and Coffee Liqueur Cream
Kahlua Custard Nests combine flaky pastry with creamy coffee custard for an elegant yet easy dessert. Perfect for entertaining, afternoon coffee, or special occasions.
Why You Will Love and Enjoy Kahlua Custard Nests
- They’re crisp, creamy, and just sweet enough with a soft coffee kick.
- These nests look impressive, but come together with simple steps and pantry basics.
Buttery Pastry Nests Filled with Kahlua Custard
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Kahlua Custard Nests
- Prep Time: 25 minutes
- Cooling time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 to 12 pastry nests 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Kahlua Custard Nests are crisp, buttery, and filled with a smooth coffee-kissed custard that feels a little fancy without being fussy. They’re the kind of dessert you make once, then keep finding excuses to make again.
Ingredients
Flaky Pastry Nests
- 1 roll flaky pastry, thawed
- 1 large egg
- 1 tbsp milk
Kahlua Custard
- 237 ml whipping cream
- 250 ml full cream evaporated milk, plus 25 ml extra
- 40 ml custard powder
- 120 g butter, cut into chunks
- 425 ml castor sugar
- 50 ml Kahlua
To Finish
- Fresh fruit of choice
- Icing sugar, for dusting
Instructions
Pastry Nests
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Roll out 1 roll of flaky pastry on a lightly floured surface and cut out circles or squares. Place them on the tray.
- In a small bowl, whisk 1 large egg with 1 tbsp milk and lightly brush the pastry bases.
- Cut more circles from the pastry, then punch out the centers to form rings.
- Place 2 rings on top of each base, brushing lightly with the egg wash so they stick and puff neatly.
- Bake for 10 to 15 minutes, until puffed and golden brown.
- Cool completely before filling, or the custard will melt.
Kahlua Custard
- In a large microwave-safe glass bowl, combine 237 ml whipping cream and 250 ml evaporated milk.
- Heat for 2 to 3 minutes until hot but not boiling.
- Add 120 g butter, whisking until fully melted. If needed, return to the microwave for 20 to 30 seconds, then whisk again until smooth.
- In a small bowl, mix 40 ml custard powder with 25 ml evaporated milk to form a smooth paste.
- Add this to the warm cream mixture and whisk well, so no lumps are hiding.
- Add 425 ml castor sugar and whisk until dissolved.
- Return the bowl to the microwave and cook 1 minute at a time, whisking well after each round.
- Most microwaves need 2 rounds, with the second closer to 45 seconds.
- Once thick and glossy, whisk in 50 ml Kahlua.
- Cover the surface directly with cling wrap to stop a skin from forming and set aside to cool completely.
Assemble
- Transfer all the cooled custard to a piping bag fitted with a large star nozzle.
- Pipe generously into the cold pastry nests.
- Decorate with fresh fruit and finish with a light dusting of icing sugar.
- Serve with coffee, share with friends, and don’t be surprised when they ask for the recipe.
Notes
Own creation, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 326
- Sugar: 33.8 g
- Sodium: 15.2 mg
- Fat: 16.2 g
- Saturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 42.9 g
- Fiber: 1.3 g
- Protein: 2.9 g
- Cholesterol: 60.3 mg
These Kahlua Custard Nests balance buttery pastry with rich coffee-flavoured custard. Elegant enough for guests yet simple enough to make at home.
Kahlua Custard Nests deliver crisp, flaky pastry filled with smooth coffee-kissed custard that feels indulgent without being heavy. This dessert comes together easily, looks impressive on the plate, and is perfect for serving with coffee, making it one you will want to make again soon.
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I ordered Bird’s custard powder a few months ago (since I can’t find it here in Colorado) so I could try making Nanaimo bars. This would be a yummy way to use it up. 🙂 Thank you for sharing this at the Will Blog for Comments #79 linkup. Wishing you a wonderful week to come & looking forward to seeing more of your posts next week at #80.
Hope you enjoy it. I always have Bird’s custard in the pantry. A staple for me.
Esme, forgive me! I was thinking about Debbie over at Debbie-Dabble blog when I wrote the last sentence. I am going from post to post writing comments after featuring posts on Share Your Style. I goofed!
I still hope you have a wonderful rest of your week,
Barb 🙂
Hi Barbara, Thanks, and please do not worry. I only saw your first comment because it showed up in my email. Thanks for coming back and your support.
These sound incredible!
Thanks Joanne, Hope you give it a try and have fun making and enjoy it.
Looks delicious! Thanks for sharing!
Thanks, happy to share, hope you try it, it’s delicious, although I am biased to say so.
Looks yummy, Thanks a lot for your recipe 🙂
Thank you, its so easy and although I am biased, as I made it, its delicious. Hope you try it