2. In a heavy saucepan over medium-high heat, combine the milk and vanilla bean. Scald the mixture and set aside for 20 minutes. Remove the vanilla bean. Add the sugar, semolina, butter, lemon zest and salt to milk. Stirring constantly, bring the mixture to a gentle boil. Reduce the heat to low and stirring constantly, simmer for 5 minutes. Remove the pan from the heat. Cover the top with a piece of buttered parchment or waxed paper to prevent a skin from forming on the milk and allow to cool. When the mixture is cool, add the eggs and stir together.
3. Butter 8 individual 5-ounce ramekins. Divide the custard mixture between the ramekins, distributing evenly. Position the oven rack in the center of the oven and preheat the oven to 350°F. Place the ramekins in a deep ovenproof baking pan and fill the pan half full with hot water. Cover tightly with foil and bake until the custards are set in the center and a knife inserted into the center comes out clean, 30 to 40 minutes. Remove the ramekins from the hot water bath and cool on a rack.
4. To serve, run a knife around the edge of the ramekin and turn the custard out onto the center of the plate. Spoon the warm sauce and fruit around the custard and serve.