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Honey-Lemon Custard with Fruit
- 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
- Eight 4-ounce ramekins
Directions:View on Epicurious
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