For 2 Serving(s)

• 1 1/4 cups milk
• 1/4 cup ginger
• 1 vanilla pod
• 1 cup sugar
• 10 egg yolks
• 17 oz cream
• 10 basil leaves
• raw sugar

• Place vanilla and milk in a saucepan and bring to a boil, stirring.
• Add sugar and ginger. Allow to infuse, then strain.
• Add egg yolks, cream, and basil.
• Place in an oven-proof casserole dish in a preheated 100 degree oven for 50 to 60 minutes.
• Allow to cool. Before serving, sprinkle with raw sugar, burn the sugar with a blowtorch to caramelize the sugar, and serve immediately.