Recipe information
Total Time
1 hours
Yield
8 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Place ramekins on a rimmed baking sheet. Heat cream, 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 about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. lemon juice.
Step 2
Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
Step 3
Whisk remaining 2 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Nutrition Per Serving
One serving contains: Calories (kcal) 280 Fat (g) 22 Saturated Fat (g) 14 Cholesterol (mg) 80 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 13 Protein (g) 1 Sodium (mg) 25