Preheat the oven to 300°F.
Combine 3/4 cup of the cream and half and half in a small
heavy-gauge saucepan. Scrape the seeds from the vanilla pod
into the pan and add the pod. Bring to a simmer over
medium-low heat, being careful not to let the mixture boil.
Whisk together the egg yolks and sugar in a small bowl
until pale and smooth. Add the warm cream mixture, slowly,
whisking constantly. Strain through a fine-mesh sieve into
four 4-ounce ramekins. Arrange the ramekins in a baking dish
and fill the baking dish with hot water until it reaches
one-third up the sides of the ramekins. Bake for 30 to 40
minutes until the custard is slightly firm. Remove the
ramekins from the baking dish and let cool.
While the crème brûlée is cooling, heat the remaining 1/4
cream in a small saucepan over medium heat. Remove from the
heat and add the chocolate and honey and stir until the
chocolate melts and the mixture is smooth. Spoon equal amounts
over the top of each custard and refrigerate for at least 4
hours until firm.
| 
