Preheat oven to 325.
In a saucepan, gently heat milk on medium-low heat until hot, but don't let it burn.
Place eggs in a bowl and whisk.
Once milk is hot, very slowly add the milk to the egg mixture, whisking continuously. If you do this too quickly, you will end up with scrambled eggs. Not cool.
Once the milk has been completely whisked in, whisk in honey until dissolved. Add remaining ingredients.
Pour into ramekins or another baking dish, and place on a baking sheet with water (water bath).
Bake for 50-60 minutes until custard has set and starts to slightly brown around the edges. The middle should still jiggle a bit.
Allow to cool. Enjoy. Place in the fridge if there are any leftovers.