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    You are in: Home / Australian / Basil Custard With Apricot Caramel Dessert Recipe
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    Basil Custard With Apricot Caramel Dessert

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Missy Wombat's Note:

    This is an RSC entry. It is very rich. I suggest eating this with plain vanilla icecream. Have fun!

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    Units: US | Metric


    1. 1
      In a saucepan, add the milk and powdered milk
    2. 2
      Finely chop the basil leaves
    3. 3
      Add to milk mixture
    4. 4
      Bring to boil and then remove from heat
    5. 5
      Allow basil flavour to develop
    6. 6
      Grind the coriander seeds in a mortar and pestle and then sift
    7. 7
      Add the coriander to the 2/3 cup sugar, lime juice and wattleseed in another saucepan
    8. 8
      Bring to a boil to melt and caramelise the sugar while stirring
    9. 9
      Add the apricots
    10. 10
      Later add 1/2 cup water, stir well to make a sauce and continue to reduce
    11. 11
      In a jug or easy pour bowl, beat the eggs thoroughly
    12. 12
      Prepare 4 ramekins ie grease if you wish to make the baked version of this
    13. 13
      Distribute the apricot sauce mixture between the 4 ramekins
    14. 14
      Put these aside
    15. 15
      Add the cream to the the basil and milk mixture and reheat to almost boiling
    16. 16
      Add to the egg mixture and beat quickly and thoroughly
    17. 17
      Distribute the custard mix between the ramekins before it has a chance to fully set
    18. 18
      Allow to cool and refrigerate until ready to serve
    19. 19
      Run a knife around the custard before inverting onto a plate
    20. 20
      Garnish with fresh basil leaves

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    Ratings & Reviews:

    • on March 10, 2005


      What a lovely and ingenious recipe! The basil flavor in the finished custard is delicate and so good. I couldn't find wattleseed (except by mail order--not helpful when on a deadline) and, given the description of its flavor, added a tiny bit of espresso powder as a substitute. I was a little thrown by what to do with the cornstarch, but mixed it into the cream before adding it to the custard base. Perhaps my ramekins are small, but I found the recipe made more like 6 ramekins full. We found this to be quite enough on its own--no ice cream necessary.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basil Custard With Apricot Caramel Dessert

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.8
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 16.1 g
    Cholesterol 182.2 mg
    Sodium 177.3 mg
    Total Carbohydrate 92.4 g
    Dietary Fiber 3.2 g
    Sugars 78.0 g
    Protein 14.0 g

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