Lemon Basil Crunch Watermelon Custard
This delectable dessert by Juliana Evans in Wesley Chapel, Florida won Honorable Mention in our 2017 Recipe Contest. Don’t skip on the phylo crunch – it elevates the custard and adds incredible texture!
- For the watermelon custard
- 3 cups of watermelon pulp (the flesh and juice crushed in blender until liquefied).
- 1 cup milk
- 3/4 cup sugar
- 5 eggs
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup lemon juice
- For the lemon basil crunch
- 5-6 sheets phyllo dough
- 1/3 cup sugar
- 1 tablespoon lemon zest
- 4-6 leaves fresh basil
- 1/2 cup blueberries for garnish
In a large pot on low heat combine watermelon puree, milk, eggs, sugar, salt and cornstarch. Stir continuously until thickens and comes to a boil. Remove from heat when boiling begins and add in unsalted butter and lemon juice. Stir until well combined and pour in serving dish. Make Lemon Basil Crunch
Cut phyllo into strips, spray with nonstick spray and place on baking sheet. Preheat oven 400 degrees and bake dough until crunchy, about 15-20 minutes.
In a food processor place sugar, lemon zest, and basil leaves. Pulse until well combined. Crumble baked phyllo on a tray and mix with lemon basil sugar.
Pour watermelon custard in dish, layer with fresh blueberries and pieces of fresh watermelon. Add a handful of lemon basil crunch and a small basil leaf for garnish.
Servings will vary.