Honey Lemon Custard with Marinated Summer Fruit
- 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
- Place 4-6 ramekins on a rimmed baking sheet.
- Heat cream with 2 tbsp. 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 160* on an instant read thermometer).
- Remove vanilla bean and lemon peel.
- Gently stir in 5 tbsp. lemon juice.
- Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl.
- Stir in berries and allow to sit until juicy, about an hour.
- Serve over custard.
- Divide custard among ramekins and chill to set for 1 hour.
- Can be covered and chilled up to 1 day.
- While custard chills, prepare chosen fruit.
- Mix together 2 tbsp. honey and 1 tbsp. lemon juice.
- Pour over fruit and let sit about an hour.
- Serve fruit alongside or on top of custard.
Recipe by at https://www.theorangebee.com/honey-lemon-custard/
3.2.2929