Caramel Pots De Creme With Honey Sauce

For Pots de Creme

1. In a heavy bottomed saucepan, heat the water and sugar on medium heat. Let the mixture come to a boil. Do not mix with a spoon, just swirl the pan around occasionally
2. Meanwhile, scald the heavy cream
3. When water and sugar starts getting a beautiful amber color, remove from heat and add half of the scalded cream. Careful because the mixture will bubble furiously. Whisk and add the the rest of the cream until combined
4. In another bowl, mix the egg yolks
5. Slowly add about a cup of the mixture into the egg yolks while whisking vigorously to prevent the yolks from cooking. Return the mixture back in the pot
6. Place pot on the heat and cook on medium heat while whisking constantly until the mixture boils and thickens up
7. Divide mixture into glasses or bowl
8. Place in the fridge to cool until set. About 3-4 hours

For Sauce

1. Place honey granules and water to a boil. Mix until the granules dissolve
2. Add butter and cook for 1-2 minutes more
3. Divide this mixture among glasses
4. Chill and enjoy!