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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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Chef Kate March 10, 2005
Basil Custard With Apricot Caramel Dessert