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1
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored.
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2
Whisk in flour and salt.
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3
Bring milk to a boil in saucepan.
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4
Whisk 1/4 cup boiling milk into egg mixture.
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5
Whisk in 1/2 cup milk, then gradually whisk in remaining milk.
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6
Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly.
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7
Reduce heat to medium-low, and cook 1 minute more.
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8
Remove from heat, and whisk in vanilla.
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9
Scoop 1 cup custard into bowl, and whisk in honey.
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10
Add food coloring to achieve bright-orange color.
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11
Transfer remaining custard to separate bowl, and whisk in chocolate until melted.
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12
Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming.
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13
Cool.
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14
Once cooled, whisk both custards until smooth.
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15
Beat whipping cream with electric mixer until stiff peaks form.
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16
Whisk 1/2 cup whipped cream into chocolate custard.
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17
Spoon 21/2 Tbs.
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18
honey custard into 6 small glasses, pressing down to remove any air pockets.
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19
Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon.
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20
Top each serving with 3 Tbs.
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21
whipped cream and a sprinkling of nutmeg.
