Basil Custard With Apricot Caramel Dessert Recipe

Ingredients for Basil Custard With Apricot Caramel Dessert

• 1/4 cup powdered milk
• 2 cups whole milk
• Basil
• 2/3 cup granulated sugar
• 1 teaspoon coriander seeds
• Fresh Lime Juice
• 1 teaspoon wattleseed
• Dried Apricots
• 1/2 cup water
• 4 large eggs
• Cornflour
• 1 cup heavy cream

How to Make Basil Custard With Apricot Caramel Dessert

1. In a saucepan, combine 2 cups whole milk and 1/4 cup powdered milk.
2. Finely chop 1/2 cup fresh basil leaves.
3. Add the chopped basil to the milk mixture.
4. Bring the mixture to a gentle simmer, then remove from heat.
5. Let the basil infuse in the milk for at least 15 minutes to develop its flavor.
6. Grind 1 teaspoon coriander seeds in a mortar and pestle, then sift to remove any coarse pieces.
7. In a separate saucepan, combine 2/3 cup granulated sugar, 2 tablespoons lime juice, 1 teaspoon wattleseed, and the ground coriander.
8. Cook over medium heat, stirring constantly, until the sugar melts and caramelizes into a rich amber color.
9. Add 1 cup chopped fresh apricots to the caramel and stir to coat.
10. Add 1/2 cup water, stir well, and simmer until the sauce thickens slightly (about 5-7 minutes).
11. In a medium bowl, whisk 4 large eggs thoroughly.
12. Grease 4 ramekins if desired.
13. Divide the apricot caramel sauce evenly among the ramekins.
14. Set aside.
15. Add 1 cup heavy cream to the basil milk mixture. Gently reheat until almost simmering.
16. Gradually whisk the warm basil cream mixture into the beaten eggs, ensuring thorough mixing.
17. Quickly pour the custard mixture into the ramekins over the apricot caramel.
18. Allow to cool slightly at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
19. To serve, run a thin knife around the edge of each custard before inverting onto a plate.
20. Garnish with fresh basil leaves and a scoop of vanilla ice cream.