Use the best honey you can find. It will cost, but you're worth it.
Ingredients
150g caster sugar
125ml full-cream milk
60ml water
4 eggs
3 tablespoons pine, orange blossom or chestnut honey
2 tablespoons orange blossom
325ml single cream
water
Method
Preheat the oven to 160 °C. Dissolve the caster sugar and water in a saucepan set over a medium flame. Raise the heat and stir until you get a pool of sternest amber, gurgling like lava. Dribble in the honey. Divide two thirds of this among the six ramekins or baking dishes. Pour in the cream and milk into the remaining third and mix well. Over a gentle flame, persuade the wires and webs of caramel to dissolve.
Meanwhile, beat the eggs well in a large measuring jug. Pour the warm milk over the eggs. Sprinkle over the orange blossom water and mix well. Divide this mixture among the six baking dishes through a sieve. Sit the baking dishes in a roasting tin. Pour enough hot water into the tin to rise two-thirds up the baking dishes' sides. Bake for 45 - 55 minutes till set but trembling at their bellies.
Chill for several hours before turning out onto plates and adorn with a scroll of cream.
