Citrus & Honey Custard (Makes 8 ounces- you can divide into 2 or 4 portions)
Adapted slightly from Bon Appetit
1 c heavy cream
1 tbs honey
1 1/2 tbs vanilla sugar (regular granulated sugar may be substituted)
1/2 vanilla bean, split and the seeds scraped out
3 inches of lemon peel
2 1/2 tbs citrus juice (Lemon, key lime, or Persian lime are recommended)
- Set your ramekins on a rimmed baking sheet.
- Heat cream, honey, and sugar in a non-reactive saucepan over medium heat. Bring it to a simmer. Add the lemon peel, vanilla bean, and the scraped seeds. Remove from the heat and steep 5 minutes.
- Remove the peel and bean. Gently stir in the juice and pour into the ramekins. Refrigerate at least an hour or cover and refrigerate overnight.