Split the vanilla bean lengthwise, scrape out the seeds, and place in a heavy-bottomed saucepan with the milk and cream. Turn on the heat to medium and stir every so often, just until the mixture begins to bubble around the edge of the pan for about 2 minutes. Do NOT let the mixture boil. Remove from the heat and let cool and infuse for about 20 minutes.

Separate the egg whites and yolks (set the whites aside for the french toast). Whisk the egg yolks and honey together.

Ladle 1 scoop of the cooled cream mixture into the egg yolks and swiftly whisk to combine. Add another ladle and whisk, repeating until you have no cream left. Clean the saucepan well, making sure there is no residue left.

Pour the tempered cream and egg mixture through a sieve back in to the clean saucepan and turn on the heat to medium. Stir constantly with a wooden spoon for about 8-10 minutes (do NOT leave the stove!). The custard is ready when the mixture coats the back of the spoon and you can draw a clean line through with your finger (see photo).

Once it has thickened, remove from the heat and strain once again through a sieve into a bowl or other heat-proof vessel. Immerse this vessel in an ice bath to stop cooking, remembering to stir every so often. Let the mixture cool. Season with salt, as desired. Serve and enjoy immediately, and store leftovers in the fridge for up to five days.