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Basil-Infused Custard with Lemon Chantilly Cream
- Serves
7
- Difficulty
Easy
By Karen Morgan
Published 2010
What could be more refreshing than two of the brightest flavors of summer brought together in the form of a custard? I wholeheartedly recommend that you use free-range organic eggs when you make this or any custard, as the yolks in these eggs are similar to the farm eggs I found in France. Farm eggs have deep orange yolks, giving custards both color and flavor.
Ingredients
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