Heat the Cream: In a medium saucepan over medium heat, combine the heavy cream and whole milk. Whisk occasionally and heat until the mixture just starts to simmer, with small bubbles forming along the edges. Remove the pan from the heat.
Temper the Eggs: In a medium bowl, whisk together the egg yolks, honey, cornstarch (or arrowroot powder/tapioca flour), and vanilla extract. While continuously whisking, very slowly pour half of the hot cream mixture into the egg yolk mixture. Be sure to pour slowly to avoid curdling the eggs.
Stir Together: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir over medium-low heat for 1 to 3 minutes, or until the custard slightly thickens. Remember, the custard will continue to thicken as it cools.
Serve: The custard can be served warm, drizzled over cakes, pies, or other desserts. If you prefer to serve it cold, transfer the custard to a bowl and cover the surface with plastic wrap (pressing it directly onto the custard to prevent a skin from forming). Chill in the refrigerator for 4 hours or overnight. Once chilled, spoon the custard into individual serving glasses.