Best Honey Lemon Custard With Fruit Recipes

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HONEY CUSTARD



Honey Custard image

This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.

Provided by Carole Darden

Yield Makes 5-6 servings

Number Of Ingredients 7

3 eggs
½ cup honey
⅛ teaspoon salt
2¾ cups milk
½ teaspoon lemon extract
½ teaspoon grated orange rind
Nutmeg

Steps:

  • Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES



No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

  • In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
  • Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
  • Refrigerate, uncovered, until set, at least 3 hours.
  • As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
  • To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

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