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Honey-Lemon Custard with Fruit

Honey-Lemon Custard with Fruit

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  • 4 tablespoons honey, divided
  • 1/2 vanilla bean, split lengthwise
  • 3 2-inch strips lemon peel
  • 6 tablespoons fresh lemon juice, divided
  • 1 cup berries or sliced mango

Recipe 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

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) 25Reviews Section

Watch the video: Lemon Honey Parfait (June 2022).


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