honey-lemon-custard-with-fruit-51104290.json

{
    "directions": [
        "Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons 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\u00b0F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons 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 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Berry",
        "Dairy",
        "Fruit",
        "Dessert",
        "Vegetarian",
        "Low Sodium",
        "Lemon",
        "Summer",
        "Shower",
        "Chill",
        "Honey",
        "Party",
        "Kidney Friendly",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Honey-Lemon Custard with Fruit",
    "url": "http://www.epicurious.com/recipes/food/views/honey-lemon-custard-with-fruit-51104290"
}