Honey-Lemon Custard With Fruit

1. 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 160u00b0F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.

2. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.