Ingredients

• 1 cup Lactantia^® Lactose Free 2% Milk
• 1 cup Lactantia^® Lactose Free 35% Whipping Cream
• ½ cup fresh basil, ripped
• 1 vanilla bean, cut in half with seeds removed and saved
• 7 egg yolks
• ½ cup sugar, plus 4 tbsp for sprinkling

Instructions

1. In a heavy bottomed pot, bring Lactantia^® Lactose Free Milk and Lactantia^® Lactose Free 35% Whipping Cream to a boil.
2. Add in the basil and vanilla bean (including vanilla seeds) and turn the heat off. Let sit for 10 minutes.
3. Strain the milk mixture and reheat it until it comes to a boil.
4. In a large bowl, whisk together the egg yolks, vanilla and sugar.
5. Once the milk mixture is boiling, slowly pour the liquid into the egg mixture, while continuously whisking to avoid cooking the eggs.
6. Pass the mixture through a sieve and place into a clean pot. Cook on medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
7. Remove the mixture from the heat, and divide evenly into 6 ramequins. Place the ramequins in a large baking dish or roasting pan. Fill the roasting pan with hot water to go half way up the sides of the ramequins.
8. Bake in the oven for 25-30 minutes. Then refrigerate for 2-3 hours.
9. Once cooled, sprinkle 2 tbsp of sugar on each ramequin and place under the broiler until browned on top. You can also use a blow torch.