Ingredients                                       Directions

Cooking spray
1/4 cup oil-packed sun-dried tomatoes,
   drained,  & finely chopped
4 teaspoons chopped fresh basil
12 ounces of milk
3 eggs
1 tablespoon all-purpose flour
​1/8th teaspoon of salt
​1/4 teaspoon ground black pepper
1/4 cup Parmesan cheese

1.  Preheat oven to 350°F. Spray four 4-ounce custard cups with cooking spray and place equal amounts of tomatoes and basil into each cup; press down.

2.  Place milk in small saucepan. Heat over medium heat just until bubbles form around edge.Whisk together eggs , flour, pepper and salt in large bowl until well blended. To prevent curdling, SLOWLY whisk in hot milk until well combined. Stir in cheese.
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​3.  Pour mixture into prepared cups. Place cups in roasting pan filled 1-inch deep with very hot water. Bake 45 to 50 minutes or until custard has set completely. Remove cups from hot water. Serve warm.