Basil-Infused Custard with Lemon Chantilly Cream

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.