Honey-Lemon Custard with Fruit

By Dixie8686

Recipes & Menus | recipes

Honey-Lemon Custard with Fruit
The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard—no eggs or gelatin required.

8 servings

active:

10 minutes

total:

1 hour 10 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

July 2012

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

Preparation

Step 1

Preparation

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.

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

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.

Hungry for More? To see more recipes like this one, check out our Boozy Summer Desserts Slideshow.