Preheat oven to 300 degrees F.
In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor. Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes. Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream. Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top. Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set. Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that.
Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary. Cooked honey has a different flavor than uncooked honey. The eggs make this custard so silky smooth. Use organic if you can. I get mine from swan Creek Farm in Indiana. George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens.
Recipe courtesy of Gale Gand