Step 1

Bring cream, milk, cinnamon sticks and salt to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Set aside for 1 hour to allow flavours to develop.

Step 2

Preheat oven to 150°C/130°C fan-forced. Strain milk mixture through a fine sieve over a bowl. Return to pan. Add honey and 1/4 cup sugar. Bring to a simmer, stirring to dissolve sugar. Whisk egg yolks and remaining sugar in a heatproof bowl. Gradually whisk hot milk mixture into egg mixture. Strain mixture through sieve over a heatproof jug.

Step 3

Divide custard evenly between 8 x 3/4-cup (180ml capacity) ramekins. Place in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of dishes.

Step 4

Bake for 45 to 50 minutes or until set around the edges, but still wobbly in centres. Carefully remove dishes from water and transfer to a wire rack to cool. Cover with plastic wrap. Refrigerate overnight (or up to 3 days).

Step 5

Just before serving, place dishes in freezer for 20 minutes. Using half the extra sugar, sprinkle a thin layer over the top of each custard. Using a kitchen blowtorch or a preheated grill on medium-high, caramelise sugar for 1 to 2 minutes or until golden. Repeat with another layer of remaining sugar. Serve.