Blend sugar and basil in a food processor until green granules form.
Whisk egg yolks with the basil sugar until thick.
Warm milk in a pan and whisk slowly into the egg mixture.
Heat the mixture gently in a pan until thick enough to coat a spoon.
Sieve the custard into a bowl and let it cool.
Whisk double cream to soft peaks and fold in liqueur.
Fold cream into cooled custard and churn in an ice cream maker.
Preheat oven to 200°C and grease six pudding molds.
Whisk sugars and butter until fluffy, then incorporate eggs and flour.
Fold in vanilla, raspberries, and white chocolate chips.
Divide batter between molds and cover with greased foil.
Place molds in a baking tray and add boiling water halfway up the sides.
Cover the whole tray with foil and bake for 25-30 minutes.
Blend coulis ingredients in a food processor and freeze until needed.
Serve warm puddings with drizzled coulis and a scoop of ice cream.