Seriously! I want to fill up the bathtub and slide right in. Honey-Lemon Custard is a simple dessert, a little tangy, a little sweet, creamy, full of honey, lemon and vanilla flavors. This is not my customary type of dessert, but it has just become a new favorite. I think I’m going to save a lot of money on those expensive bath gels….. from now on I’m just going to bathe in this marvelous creation!
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 necessary. A side of fresh summer fruits marinated in honey and fresh squeezed lemon juice is all you need for a sweet and refreshing summer dessert. I paired it with mango and raspberries, but any combination of summer berries or fruits will give you delightful results.
Honey-Lemon Custard with Marinated Summer Fruit
2 cups heavy cream
4 tbsp. honey, divided
3 tbsp. Sugar
1/2 vanilla bean, split lengthwise
3 2″ strips of lemon peel
6 tbsp. fresh lemon juice, divided
Place 4-6 ramekins on a rimmed baking sheet. Heat cream with 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 160* on an instant read thermometer). Remove vanilla bean and lemon peel. Gently stir in 5 tbsp. lemon juice.
Divide custard among ramekins and chill to set for 1 hour. Can be covered and chilled up to 1 day.
While custard chills, prepare chosen fruit. Mix together 2 tbsp. honey and 1 tbsp. lemon juice. Pour over fruit and let sit about an hour. Serve fruit alongside or on top of custard.