honey-lemon custard

it's amazing that in the course of the last 6 months

i have really fallen in love with my kitchen.

i was having a blah day last week,

and wanted nothing more than to just put on some music,

pour a glass of wine, and cook up something for no good reason.

that is love.

and let me tell you.

not only did i feel better after whipping up this little creation,

i also felt better after eating it. DELICIOUS! i loved this.

the tart lemon flavor, combined with the sweet vanilla bean seeds,

topped with the juicy boozy berries. honestly a new fave.

{recipe via bon appetit}

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

note: i cut this recipe in HALF to make just 2 little custards

directions

1. 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.

2. scrape in seeds from vanilla bean; add bean.

add lemon peel; remove from heat.

let steep for 5 minutes.

3. remove vanilla bean and peel. gently stir in 5 Tbsp. lemon juice.

divide custard among ramekins and chill for at least 1 hour or, covered, up to 1 day.

4. 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.