Honey-Lemon Custard
This vanilla custard has a crisp lemon bite and is meant to
be served with either strawberries, blackberries, raspberries or even mangoes.
Ingredients:
1 cup heavy whipping cream
1 tablespoon honey
1 ½ tablespoons sugar
1/3 Mexican vanilla bean, split lengthwise
(2) 2” strips of lemon peel
juice from ½ lemon
Tools:
Small saucepan
Hand juicer for
lemon
4 ramekins
Directions:
·
Heat cream, honey, and sugar in saucepan over
medium heat until just beginning to simmer.
·
Scrape in seeds from vanilla bean and then add
bean itself.
·
Add lemon peel.
·
Remove from heat and let steep for 5 minutes.
·
Remove vanilla bean and lemon peel.
·
Gently stir in lemon juice.
·
Divide custard amongst ramekins.
·
Chill to set for at least an hour. Can be covered and chilled for up to one day.
·
Serve custard with berries on the side.
Potential Modifications:
- I used the juice from half of a thin-skinned lemon plucked from the neighbor’s tree. I don’t remember what type of lemon this was but it was tasty and very tart. It was possibly too tart for some people who may want to use less juice.
- Could try sweetening with agave syrup instead of honey.