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Honey-Lemon Custard with Fruit

Name: Honey-Lemon Custard with Fruit
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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