HONEY-LEMON CUSTARD WITH FRUIT

Honey-Lemon Custard with Fruit image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 10

2 cups heavy cream
4 tablespoons honey, divided
3 tablespoons sugar
1/2 vanilla bean, split lengthwise
3 2-inch strips lemon peel
6 tablespoons fresh lemon juice, divided
1/4 cup light rum
1 cup berries or sliced mango
Special equipment:
Eight 4-ounce ramekins

Steps:

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