For Pots de Crème

• ¾ cup mild-flavored honey
• ½ cup whole milk
• 1½ cups heavy cream
• ½ tsp kosher salt
• 1 vanilla bean pod
• 5 large egg yolks
• 1 tbsp sugar
• boiling water to cook custards

Suggested Garnishes

• berries
• whipped cream
• edible flowers

Equipment

• 6 ramekins (about 3" each)
• fine mesh strainer
• kitchen towel
• baking dish (big enough to fit all ramekins)

1. Preheat oven to 300º and position an oven rack in the center
2. Line a glass baking dish or a roasting pan with a kitchen towel. Arrange ramekins in pan on towel
3. In a medium saucepan, bring honey to a simmer over medium heat
4. Whisk in milk, cream, vanilla bean and salt. Return mixture to a simmer over medium-high heat
5. Add vanilla bean pod, but do not split & scrape seeds. Remove mixture from heat, cover and set aside for 20 minutes to steep
6. Remove vanilla bean, rinse, air dry completely, and reserve for another use
7. In a medium, heat-proof mixing bowl, whisk together egg yolks and sugar until pale yellow. Slowly whisk in hot cream mixture until fully incorporated
8. Pass through a fine mesh strainer into into a clean bowl to remove any foam or bubbles, 
9. Ladle mixture into ramekins, evenly distributing the custard among all 6. Pour boiling water into roasting pan until water comes halfway up sides of ramekins
10. Bake custards until set and mixture remains firm when shaken slightly, about 50-60 minutes, rotating the pan halfway through the baking time
11. Carefully remove ramekins to a cooling rack, and bring down to room temperature, about 30 minutes
12. Transfer to refrigerator, and chill at least 4 hours
13. Serve in ramekins, and garnish if desired. Whipped cream, berries and/or edible flowers are suggested