1
Mix egg yolk and sugar with a fork until smooth.
2
Mix in the vanilla, then the heavy cream.
3
Pour into a 5 oz ramekin and bake at 250 F until the custard feels slightly gelatinous when tapped, about 45 minutes.
4
Cool the ramekin, then chill the custard completely.
5
For the topping, combine a tablespoon of sugar per custard with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan.
6
Turn heat to medium and cook the sugar mixture until amber, swishing the pan toward the end to ensure even cooking.
7
Pour just enough caramel to coat the top into the ramekin and swirl to even it out.
8
Let the caramel set for a few minutes before serving.
