Classic Pots de Creme is made from milk and cream (50:50), I like a creamier texture and taste, so I used 100% cream (33% fatcream, 20% one is possible), you can do it your way. Then I moved away from the classical formula and added honey, I'll talk about this a bit later. The taste of the dessert is stunning, like the texture itself. If you like all sorts of jellies, panna cottas and, actually, cream brulee – try this one, too.