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1
Preheat oven to 325 degrees and place rack in center of oven.
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2
Arrange 6 custard cups in a large baking pan.
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3
In a large pot over medium-high heat, or in the microwave, warm half-and-half and heavy cream with honey to about 115 degrees.
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4
Transfer to large bowl.
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5
Gently whisk in egg yolks and vanills, just until combined, but not frothy.
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6
Strain mixture through a wire mesh before pouring into custart cups.
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7
Set cups in baking pan and fill pan with 1 inch of hot water.
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8
Cover pan with an inverted cookie sheet and bake 35 to 40 minutes.
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9
Until a knife inserted in center of a custard comes out clean.
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10
(Avoid over baking as custard will be tough).
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11
Remove from water bath and chill thoroughly.
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12
Cover tightly when completely cooled.
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13
Preheat broiler.
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14
Sprikle each custart with a thin coat (about 1 1/2 teaspoons) of sugar white or brown) and pat smooth.
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15
Set cups on cookie sheet and place under broiler until sugar is melted or beginning to brown.
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16
Serve immediately.
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17
Note: The custards may be prepared through Step 10 and kept tightly wrapped in refrigerator for up to one week.
