Honey-Lemon Custard with Fruit Recipe

Honey-Lemon Custard with Fruit Recipe

  • 2 cups heavy cream
  • 4 tablespoons honey, divided
  • 3 tablespoons sugar
  • 1/2 vanilla bean, split lengthwise
  • 3 2-inch strips lemon peel
  • 6 tablespoons fresh lemon juice, divided
  • 1/4 cup light rum
  • 1 cup berries or sliced mango
  • Eight 4-ounce ramekins
  1. Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
  2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
  3. Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Recipe of the Day|