Heat the oven to 160 C / 320 F. Place four 150 ml ramekins in a deep roasting pan and set aside.

Combine the heavy cream, whole milk, honey, ground cardamom, and salt in a medium saucepan over medium-low heat. Warm gently, stirring occasionally, until the mixture steams and small bubbles appear at the edges. Do not boil. Remove from heat.

Whisk the two whole eggs and two egg yolks together in a medium bowl until the yolks and whites are fully combined and the mixture looks pale yellow.

Very slowly pour the warm cream mixture into the egg bowl in a thin stream, whisking constantly. Pouring too fast can scramble the eggs.

Pass the custard through a fine-mesh sieve into a liquid measuring jug. Discard any solids caught in the sieve.

Divide the custard evenly among the four ramekins. Cover each one loosely with a small square of foil.

Pull the oven rack out slightly and place the roasting pan on it. Pour enough just-boiled water around the ramekins to reach halfway up their sides. Slide the rack back in carefully.

Bake for 38 to 42 minutes until the edges are fully set and the centers have a slow, jelly-like wobble when you nudge the pan gently.

Remove the ramekins from the water bath using tongs or a cloth. Set on a wire rack to cool to room temperature, about 30 minutes.

Cover each ramekin with plastic wrap pressed directly onto the custard surface. Refrigerate for at least 4 hours, or overnight for the best texture.

Serve cold in the ramekin with a small drizzle of honey and a light dusting of ground cardamom on top.