Spoon 3 teaspoons of warmed honey into each of 4 (150ml) ramekins, turning them so the bottoms and sides are coated with honey. Place the ramekins immediately into the freezer for 30-40 minutes.

Pre heat oven to 175º C

Pour the milk into a saucepan. Add the cream and vanilla pod and bring almost to the boil.

Remove from the heat and add the remainder of the honey. Leave to stand for a few minutes and add vanilla essence if not using a pod.

When the milk is lukewarm remove the vanilla pod.

Stir the beaten eggs into the milk, mixing well.

Remove the ramekins from the freezer and divide the custard mixture among them.

Place the ramekins in a deep baking dish, and pour in cold water until it reaches halfway up the molds.

Place in the oven and bake 30-40 minutes, until golden brown on top and an inserted sharp knife or skewer is clean when removed.

To serve, place each ramekin on an individual plate. Spoon a small portion of crème fraiche to the side and decorate with a few violets or a small sprig of lavender.