Honey-Lemon Custard

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.