Honey Lemon Custard

Honey Lemon Custard

Yield – 8 x 4oz Portions


2 cups – Whipping Cream*

¼ cup – Honey*

3 Tbl – Sugar*

3 ea – Lemon Zest

1/3 cup – Lemon Juice

½ – Vanilla Bean Pod – Sliced down the center.

*All starred ingredients have been sourced locally.


Prepare 4oz ramekins or serving bowl, set aside till needed.

Juice Lemon and set aside till needed.

In a heavy sauce pan, combine cream, sugar, honey, vanilla pod and lemon peel.

Heat mixture till just simmering; 200-212⁰. DO NOT BOIL!!!!!!!! Remove from heat and sleep till temp drops to 160⁰.

Gently add lemon juice and stir.

Pour into prepared ramekin. Chill in refrigerator for a minimum of 2 hours.

Serving Suggestions

  • Add fresh fruit like blueberries or raspberries
  • Crumble and almond or ginger cookie on top.