|Half and half||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
To make the base: In a medium-size saucepan, heat half-and-half and honey until scalding.
In a medium-size bowl, whisk egg yolks.
Gradually add half-and-half mixture, whisking constantly.
Cook in top of double boiler set over, but not touching, simmering water, stirring constantly, until mixture thickens and coats the back of the spoon.
Remove from heat, and stir in vanilla.
Turn into a shallow dish.
Cover, and chill for at least 2 hours.
To make the meringues: In a medium-size bowl, beat together egg whites and cream of tartar until foam)'.
Add honey, and continue to beat until stiff peaks form.
In a large skillet, simmer enough water to allow egg whites to float easily without touching bottom.
Divide beaten egg whites into 6 portions.
Slide 3 portions into simmering water, and cook for 5 minutes, turning once.
Remove with slotted spoon, and drain on paper toweling.
Place on top of chilled custard base, and repeat with remaining 3 portions of egg white.