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 ---------------------------------------------------------------------------
Nutrition
Ingredients
