1/4 cup oil-packed sun-dried tomatoes,
drained, & finely chopped
4 teaspoons chopped fresh basil
12 ounces of milk
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.
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.