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.
In a large, heavy saucepan, combine the milk,
Meanwhile, in a medium bowl, combine the cornstarch and the remaining
Strain the milk mixture into a bowl. Temper the eggs by gradually whisking the warm milk into the them. Return to the pan and cook over low heat, stirring constantly, until the mixture begins to thicken, about 15 minutes. Whisk for about 7 minutes, until smooth.
Remove from the heat and divide the custard among seven
For the Chantilly cream: In a stand mixer fitted with the whisk attachment, beat the cream on high speed until it holds soft folds. Add the sugar, vanilla, and lemon zest and beat until soft peaks are formed.
Top each custard with a dollop of lemon cream and garnish with a basil sprig.
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