Preheat oven to 300 degrees F. Place a wet paper towel or cloth flat in the bottom of a baking dish (this will prevent the ramekins from sliding). Arrange oven-safe ramekins on top, leaving an inch of space between each one. In a saucepan or spouted kettle, bring about 3 cups of water to a simmer. You will need this later for the water bath.

Combine cream, milk, honey and salt in a medium saucepan. Heat over medium-low heat until honey is dissolved and mixture starts to steam.

In a bowl, vigorously whisk egg yolks for 30 seconds until lightened. Slowly ladle warm cream, about 1/4 cup at a time, into egg yolks, whisking constantly, until about half of the cream has been incorporated and mixture is warm to the touch. Whisk in remaining cream and vanilla.

Divide custard among prepared ramekins. Carefully pour hot water into pan around ramekins, until the water comes about half-way up the sides. Very carefully place baking pan in oven, taking care not to splash water into the custards (or yourself, it’s very hot!) You may also find it easier to place the baking pan on an extended oven rack first, then pour the water into the pan and slide it back into the oven.

Bake for about 40 to 50 minutes (more or less depending on the size/depth of your ramekins) or until edges are firm and centers are still slightly jiggly. Carefully remove pan from oven. Let cool completely to room temperature, then remove ramekins from baking pan. Lightly cover with plastic wrap and chill until firm, about 2 to 3 hours. Serve chilled or at room temperature garnished with some whipped cream and a drizzle of our honey.