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1
In a saucepan, whisk together honey, sugar water & salt
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2
Bring to a boil, over medium flame stirring occasionally.. lower to a simmer, and simmer for about 5 minutes till it thickens and darkens... keep your eye on it.
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3
Remove from heat and pour in half and half, whisking as you go.
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4
In a separate heat proof bowl, whisk together eggs, egg yolks, and cornstarch
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5
Add the half & half mixture to the eggs in a Slow steady stream, whisking as you go, just like you were making a mayonnaise
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6
Strain the custard through a fine mesh sieve back into the sauce pan, over medium flame and start whisking
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7
Keep whisking, don't stop to answer the phone or feed the cat, its going to seem like it will never ever get thick and then it will, quickly, just when your wrist gets tired and you start to wonder if you did something wrong it will bubble and thicken like a little pool of lava.
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8
Remove from heat, you can set the sauce pan in a bowl of ice, but you don't have to, you can also strain it again till is silken, but you don't have to
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9
Melt butter in a saute pan and add nuts & crumbs, saute them until they are toasty and fragrant...this also happens rather fast
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10
Assembly: add a spoonful (tablespoon or so) of nut/crumb mixture, then fill jar half way with cooled custard, then add a dollop of cajeta then top with more custard, top the whole thing off with a spoonful of dark chocolate ganache & sprinkle with a few grains of fleur du sel
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11
Let cool in fridge for at least 2 hours, you can serve with a dollop of creme fraiche or very lightly sweetened whipped cream and a flurry of remaining nut/crumb mixture
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12
Bring Half & Half, Butter & Salt to a simmer
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13
Pour over chocolate, whisking as you go till smooth and pourable. It will thicken as it cools. You will have leftover ganache, it makes great hot chocolate , whisked into some hot milk or coffee...slather some on bread with a drizzle of olive oil and a bit of fleur du sel, dip apple & pretzels in to it...use as filling for cake...
