To prepare the pots de crème: Preheat the oven to 325°F (170°C). Set a large deep baking dish aside and boil water to use for a Bain Marie.

In a medium saucepan combine the butter and brown sugar over medium heat. Once the butter and sugar have melted let the mix simmer for roughly 8-10 minutes to develop a caramel. You want to get a deep brown color but take care not to let your caramel smoke or burn.

Lower the heat and slowly whisk in the cream and milk. The sugar will splatter and seize up but keep on whisking and it will dissolve. Remove from the heat and add in the vanilla extract and salt. Set aside to cool.

In a separate bowl whisk the egg yolks. Temper the eggs by adding a small amount of warm butterscotch mixture to the egg yolks while constantly whisking. Once the yolks have been warmed to the touch, pour the entire mixture into the pot of butterscotch and whisk to combine.

Pass the mix through a sieve to remove any lumps then divide between 4 (6oz). ramekins or mini mason jars. You can make the custard up to 48 hours in advance and keep it in the fridge before baking off.

Place the ramekins into the large, deep baking dish. Carefully pour in some boiling water so that it comes up halfway in each ramekin. Take care not to get any water into your pots.

Bake for about 30-35 minutes. Check for doneness around 30 minutes by tapping the side of each ramekin. You want the mix to still have a jiggle in the middle. This means they are perfectly cooked. Be careful not to overbake or they will become grainy

Remove them from the baking dish, and place them on a cooling rack to cool down. Once the pots de creme have reach room temperature, chill in the refrigerator for a minimum of 4 hours before serving. If you don’t wish to enjoy them straight away keep them in the fridge for up to 3 days. Serve with a dollop of whipped cream on top and some crumbled honeycomb.