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Honey-Lemon Custard with Fruit
 
recipe image
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Ready In: 70 Minutes
Servings: 8
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.
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
Directions:
1. 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.
2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
3. 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.
4. Per serving: 280 calories, 22g fat, 1g fiber Nutritional analysis provided by Bon Appétit
By RecipeOfHealth.com