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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

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    • 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.

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    Nutritional Facts for Basil Custard With Apricot Caramel Dessert

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 655.1
     
    Calories from Fat 248
    37%
    Total Fat 27.6 g
    42%
    Saturated Fat 16.1 g
    80%
    Cholesterol 194.9 mg
    64%
    Sodium 176.1 mg
    7%
    Total Carbohydrate 93.4 g
    31%
    Dietary Fiber 3.1 g
    12%
    Sugars 78.1 g
    312%
    Protein 13.8 g
    27%
    Detailed Nutrition Values About Nutrition Info
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