Preheat the oven to 150°C. Place ¾ cup honey in a medium saucepan and add the vanilla seeds. Cook over a medium-high heat, swirling the pan occasionally, until the honey darkens, about 5-8 minutes.
Gradually add the cream, then milk to the caramelized honey, stirring continuously until combined.
Whisk the salt into the egg yolks in a medium bowl, then pour in the honey-caramel mixture in a fine stream, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among the ramekins.
Place ramekins in a large baking dish and pour in boiling water around the ramekins so it comes halfway up the sides.
Bake until the edges of the custards are set but the centres still jiggle slightly (65-75 minutes). Remove the ramekins from the water bath and let the custards cool, about 1 hour. Chill until firm, for at least 2 hours.
Just before serving, drizzle the custards evenly with 3 tbsp. of honey and heat with a torch until the sugar has melted and caramelized to a deep amber colour.