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

Special Equipement:

Eight 4-ounce ramekins

Place ramekins on a rimmed baking sheet. Heat cream, 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 about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. 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 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.

Serves 8.