Honey-Lemon Custard with Fruit

Name: Honey-Lemon Custard with Fruit
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups heavy cream; 4 tablespoons honey; 3 tablespoons sugar; ½ piece vanilla bean; 3 strips lemon peel; 6 tablespoons fresh lemon juice; ¼ cup light rum; 1 cup berries or sliced mango; 8 pieces ramekins

A delicate honey-lemon custard infused with vanilla bean and served with rum-soaked fresh fruit. This elegant dessert combines the richness of heavy cream with bright citrus notes and sweet honey.

8 servings

2 hr 15 min

Published October 4, 2025

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Ingredients

•2 cups heavy cream
•4 tablespoons honey
•3 tablespoons sugar
•½ piece vanilla bean
•3 strips lemon peel
•6 tablespoons fresh lemon juice
•¼ cup light rum
•1 cup berries or sliced mango
•8 pieces ramekins

Cooking Instructions

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.
15 min
2.
Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
60 min
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.
60 min