Basil Custard With Apricot Caramel Dessert

Recipe by Missy Wombat

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

Top Review by Chef Kate

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.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a