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What To Do
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1. Preheat oven to 275 degrees. In a medium-size saucepan cook honey until it darkens and just begins to smoke. Remove pan from heat and slowly add cream, whisking continually. Use caution, as mixture will bubble, splatter and create hot steam. Set aside.
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2. In a separate bowl, whisk together vanilla, salt, egg, yolks and dark brown sugar. Temper yolk mixture by whisking in about a cup of cream mixture. Scrape yolk mixture into cream mixture and whisk until well combined. Strain through a fine-mesh sieve.
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3. Divide pudding base among eight 6-ounce ramekins. Place filled ramekins in a deep baking dish or roasting pan, spaced evenly. Add enough hot water to pan to reach halfway up sides of ramekins. Cover pan with foil and place on center rack of oven. Bake 15 minutes, then rotate pan, lift foil to release steam and replace foil securely. Continue baking, rotating and releasing steam every 15 minutes, until budinos are completely set around edges and slightly loose in centers, about 45 minutes total.
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4. Remove foil and set pan on a rack to cool. When budinos are cool, remove them from water and refrigerate, uncovered, until completely chilled. Budinos can be stored, loosely covered, in refrigerator up to 2 days.
