I’ve got a scorching news flash for you……. summer, as we know it, has arrived in Las Vegas. The high temperature, by Saturday, will be 110 degrees.
What this means to me, is that aside from mass quantities of pool/mango daiquiri/barbecue/hammock time, my usual baking routine will be acutely restrained to the early morning hours. Gone, for now at least, are the late afternoon impetuous ideas of “Oh, this is a fabulous time to fire up the oven and bake that new quick bread recipe you’ve had bookmarked forever” ….
It is, however, a splendid season to explore the realm of no-cook, no bake desserts. Like this one.
And ice cream. Lots of ice cream.
Honey Lemon Custards – adapted from bon appetit
2 cups heavy cream
4 tbs. honey, divided
3 tablespoons sugar
1/2 vanilla bean, split lengthwise
6 tbs. fresh lemon juice, divided
1/4 cup light rum
1 cup berries or sliced mango
Place 8 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 and remove from heat. Cover and 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.