Preheat your oven to 300°F (149 °C) and prepare a pot of hot simmering water for the water bath.

In a saucepan, gently heat the heavy cream, the split vanilla pod, and its seeds over medium-low heat until it simmers, stirring occasionally.

In a separate bowl, whisk together the granulated sugar, lemon zest, and cornstarch until there are no lumps.

Add the egg yolks into the sugar mixture and whisk until well combined and frothy.

Whisk in honey and lemon juice until combined.

Gradually pour a small amount of hot heavy cream into the yolks while whisking continuously. Repeat until all cream is incorporated.

Mix in cold whole milk and strain the mixture through a fine sieve into a bowl to eliminate lumps.

Pour the custard base into five 5-inch ramekins placed on a baking tray lined with kitchen paper for stability.

Pour hot simmering water into the baking tray to fill halfway up the sides of the ramekins. Bake for about 40 minutes.

The filling should set but still jiggle slightly in the center.

Remove the ramekins from the water bath and allow them to cool before transferring to the fridge. Chill for at least 6 hours or overnight.

Sprinkle a thin layer of granulated sugar over each custard and caramelize using a blowtorch until golden brown and bubbling. Allow to cool for about 3 minutes.