Preheat oven to 325°F (163°C).

In a bowl, whisk the eggs until smooth.

Add the honey, vanilla, zest, juice, and salt, then whisk until combined.

Heat the milk in a saucepan over medium-low heat until warm but not boiling.

Slowly pour the warm milk into the egg mixture while whisking constantly.

Strain the mixture through a fine mesh sieve (optional for extra smooth texture).

Pour the custard into ramekins and place them in a baking dish.

Fill the baking dish with hot water until it reaches halfway up the ramekins.

Bake for 30–40 minutes, until set but slightly jiggly in the center.

Let cool, then refrigerate for at least 2 hours before serving.