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']
Place 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. Add lemon peel; remove from heat. 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.
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