Basil Custard with Apricot Caramel Dessert
Indulge in the sophisticated flavors of Basil Custard with Apricot Caramel, a dessert that marries creamy herbaceous notes with the warm, fruity sweetness of apricot. This luscious recipe begins with a silky custard infused with freshly steeped basil, bringing unexpected aromatic depth to every spoonful. Topped with a glossy, homemade apricot caramel made from ripe apricots and a touch of butter, this dessert achieves the perfect balance of tartness and sweetness. Baked gently in a water bath and served chilled, it’s an elegant treat that’s perfect for dinner parties or special occasions. With minimal prep and stunning presentation, this basil-infused custard is sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 10 pieces fresh basil leaves
- 1 cup whole milk
- 0.5 cup granulated sugar
- 5 pieces egg yolks
- 1 teaspoon vanilla extract
- 4 pieces apricots
- 0.25 cup water
- 2 tablespoons unsalted butter
Instructions
Preheat the oven to 325°F (165°C) and set aside 6 ramekins.
In a medium saucepan, combine the heavy cream, milk, and fresh basil leaves. Heat over medium-low heat until the mixture just begins to steam, but do not let it boil.
Remove the saucepan from the heat and let the mixture steep for 15 minutes, allowing the basil flavor to infuse.
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Strain the basil-infused cream mixture into the egg mixture, discarding the basil leaves. Add the vanilla extract and whisk gently to combine.
Divide the custard mixture evenly among the ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Carefully transfer the baking dish to the oven and bake for 35-40 minutes, or until the custards are just set in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
Meanwhile, prepare the apricot caramel. Pit and dice the apricots into small pieces.
In a small saucepan, combine the diced apricots, 0.25 cup of water, and 0.25 cup of granulated sugar. Cook over medium heat, stirring occasionally, until the apricots soften and the mixture thickens into a jam-like consistency.
Remove the saucepan from heat and stir in the unsalted butter until smooth and glossy. Let it cool to room temperature.
To serve, spoon a layer of apricot caramel over the chilled basil custard. Garnish with a small basil leaf if desired.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
