1- Combine water and sugar in a saucepan and bring to a boil

2- When the caramel has reached a light brown color, poor one tablespoon per ramekin

3- In a saucepan: boil the milk

4- Mix in a bowl: the eggs, the sugar, the honey and the tonka bean

5- Pour the warm milk over the mixture (eggs, sugar, honey and Tonka bean)

6- Pour boiling water into a roasting tin to come halfway up the sides of the ramekins, fill them with the mixture

7- Heat hoven to 180° bake for 30 minutes

8- Leave to cool into the refrigerator until it is completely cold

9- Peel of the crème caramel with a small knife along the edge of the ramekin to invert it