2 cups milk
¾ cup heavy cream
1 vanilla bean, split and seeds scraped out
¼ cup honey, plus more for drizzling
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
½ cup sugar
2 tablespoons cornstarch
8 ounce fresh goat cheese, softened (about 1 cup)
2 cups fresh raspberries, washed and dried
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.
In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve.
VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above.