Honey Lemon Custard with Marinated Summer Fruit
 
Ingredients
  • Ingredients
  • 2 cups heavy cream
  • 4 tbsp. honey, divided
  • 3 tbsp. Sugar
  • ½ vanilla bean, split lengthwise
  • 3 2″ strips of lemon peel
  • 6 tbsp. fresh lemon juice, divided
  • ¼ cup rum or alcohol of your choice
  • 1 cup berries
Instructions
  1. Instructions
  2. Place 4-6 ramekins on a rimmed baking sheet.
  3. Heat cream with 2 tbsp. honey and sugar in a small saucepan over medium heat until just beginning to simmer.
  4. Scrape in seeds from vanilla bean; add bean.
  5. Add lemon peel; remove from heat.
  6. Let steep for 5 minutes (cream should register 160* on an instant read thermometer).
  7. Remove vanilla bean and lemon peel.
  8. Gently stir in 5 tbsp. lemon juice.
  9. Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl.
  10. Stir in berries and allow to sit until juicy, about an hour.
  11. Serve over custard.
  12. Divide custard among ramekins and chill to set for 1 hour.
  13. Can be covered and chilled up to 1 day.
  14. While custard chills, prepare chosen fruit.
  15. Mix together 2 tbsp. honey and 1 tbsp. lemon juice.
  16. Pour over fruit and let sit about an hour.
  17. Serve fruit alongside or on top of custard.
Recipe by at https://www.theorangebee.com/honey-lemon-custard/