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

1. 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 160u0b0F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
3. 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.

heavy cream, honey, sugar, vanilla bean, lemon juice, light rum, berries

Taken from www.epicurious.com/recipes/food/views/honey-lemon-custard-with-fruit-51104290 (may not work)