Honey Pudding

Pour the milk into a medium pot and warm over medium low to medium heat. Add the vanilla and honey. Heat and whisk until the mixture comes together.

In a medium bowl, whisk together the cream, cornstarch, egg yolks, and salt.

While whisking, pour in some of the milk mixture to temper the eggs. After it is mixed, pour the egg mixture into the pan.

Whisk and cook on medium low to medium heat until the mixture is thickened. Remove from the heat and strain through a mesh strainer into a clean bowl. Cover with plastic wrap and refrigerate at least 1 hour. If the mixture seems too thick when you serve it, stir in a small amount of cream.