Basil Custard With Apricot Caramel Dessert
"This is an RSC entry.
It is very rich. I suggest eating this with plain vanilla icecream. Have fun!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup powdered milk
- 2 cups milk
- 1⁄2 cup basil, well packed
- 1⁄2 cup sugar
- 2 tablespoons dried coriander seeds
- 2⁄3 cup sugar
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon wattleseed (recommended) (optional)
- 100 g dried apricots, finely chopped
- 1⁄2 cup water
- 2 eggs
- 2 tablespoons cornflour
- 200 ml thickened cream
directions
- In a saucepan, add the milk and powdered milk
- Finely chop the basil leaves
- Add to milk mixture
- Bring to boil and then remove from heat
- Allow basil flavour to develop
- Grind the coriander seeds in a mortar and pestle and then sift
- Add the coriander to the 2/3 cup sugar, lime juice and wattleseed in another saucepan
- Bring to a boil to melt and caramelise the sugar while stirring
- Add the apricots
- Later add 1/2 cup water, stir well to make a sauce and continue to reduce
- In a jug or easy pour bowl, beat the eggs thoroughly
- Prepare 4 ramekins ie grease if you wish to make the baked version of this
- Distribute the apricot sauce mixture between the 4 ramekins
- Put these aside
- Add the cream to the the basil and milk mixture and reheat to almost boiling
- Add to the egg mixture and beat quickly and thoroughly
- Distribute the custard mix between the ramekins before it has a chance to fully set
- Allow to cool and refrigerate until ready to serve
- Run a knife around the custard before inverting onto a plate
- Garnish with fresh basil leaves
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Reviews
-
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.
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
