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1
Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips, ground cardamom and salt in heavy small saucepan.
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2
Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan.
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3
Remove from heat and let steep 20 minutes.
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4
Preheat oven to 325F.
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5
Remove softened vanilla bean from milk mixture.
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6
Scrape seeds from vanilla bean into milk mixture; add bean.
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7
Heat milk mixture again until tiny bubbles appear around edge of saucepan.
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8
Remove saucepan from heat, add honey and stir until honey melts.
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9
Using fork, beat egg yolks and whole egg in medium bowl just until blended.
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10
Gradually mix hot milk mixture into egg mixture.
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11
Strain custard into large measuring cup with spout.
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12
Pour custard into four 1 1/4-cup souffle dishes or custard cups.
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13
Set dishes in 13x9x2-inch baking pan.
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14
Add enough hot water to baking pan to come halfway up sides of dishes.
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15
Cover baking pan loosely with aluminum foil.
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16
Bake custards until knife inserted into center comes out clean, about 40 minutes.
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17
Transfer dishes to rack and cool completely.
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18
Cover custards and refrigerate until well chilled, about 4 hours.
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19
(Can be made 1 day ahead.
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20
Place sliced strawberries in medium bowl.
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21
Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl.
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22
Squeeze orange membranes over same bowl to release any juice.
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23
Mix in 1 tablespoon honey and ground cardamom.
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24
(Compote can be prepared 2 hours ahead.
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25
Cover and refrigerate.)
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26
Place custards in dishes on plates.
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27
Top with compote and serve.
