Tonight I am teaching a “honey” cooking class at the Savory Spice Shop in Greensboro. I cannot wait to share this recipe for Honey Lemon Custard. This recipe is one of the easiest and most delectable desserts I can share with the class and you. I love it so much I’d like to take a bath in it! Yes, yes, that could be a bit sticky but oh so sweet.
We will be tasting appetizers, entrees, veggies and this Honey Lemon Custard at tonight’s class. Tonight’s menu: Caribbean Turkey Sliders with Pineapple Honey Chutney, Veggies in Honey & Orange Glaze, Honey Fruit Dip, and Goat Cheese & Fig Crostini with Honey Drizzle ending with this creamy, vanilla bean flecked, citrusy custard. Drool….
There is much preparation for tonight’s class so I won’t linger, but I want to remind you that’s bees are important pollinators for so much of the food we all love and need to nourish our bodies. We will talk about these foods a bit during class while we enjoy all the delicious food made with honey, just another product from our extraordinary honey bees.
If you live in the Greensboro, N.C. area check out the Savory Spice Shop Facebook page for upcoming classes and be sure to sign up for your favorite. If you aren’t signed up for tonights class, I’ll be teaching more honey classes in the future. If you are interested in having me teach a private class in your home – think…”Girls Night Out”, “Couples Cooking”, “Teaching Kids To Cook”, “Birthday Celebration” “Anniversary Party”…please send a message to Linda@theorangebee.com (email icon below) for more information.
Gotta run – my kitchen is waiting…
- Ingredients
- 2 cups heavy cream
- 4 tbsp. honey, divided
- 3 tbsp. Sugar
- ½ vanilla bean, split lengthwise
- 3 2″ strips of lemon peel
- 6 tbsp. fresh lemon juice, divided
- ¼ cup rum or alcohol of your choice
- 1 cup berries
- Instructions
- Place 4-6 ramekins on a rimmed baking sheet.
- Heat cream with 2 tbsp. 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 160* on an instant read thermometer).
- Remove vanilla bean and lemon peel.
- Gently stir in 5 tbsp. lemon juice.
- Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl.
- Stir in berries and allow to sit until juicy, about an hour.
- Serve over custard.
- Divide custard among ramekins and chill to set for 1 hour.
- Can be covered and chilled up to 1 day.
- While custard chills, prepare chosen fruit.
- Mix together 2 tbsp. honey and 1 tbsp. lemon juice.
- Pour over fruit and let sit about an hour.
- Serve fruit alongside or on top of custard.
