Honey-Lemon Custard with Fruit

Preparation 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°F 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. Per serving: 280 calories, 22g fat, 1g fiber Nutritional analysis provided by Bon Appétit

Preparation 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°F 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. Per serving: 280 calories, 22g fat, 1g fiber Nutritional analysis provided by Bon Appétit