Honey-Lemon Custard with Fruit
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.
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
