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Honey-Lemon Custard with Fruit
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
Eight 4-ounce ramekins
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
Another easy to do dessert, oh! btw not only easy, healthy as well, just take a little time but way better than eating soda and chips as snack or dessert.