Put the honey in a medium saucepan along with the vanilla bean paste. Cook over medium-high heat until the honey darkens, swirling pan occasionally, until it smells almost burnt, 5-8 minutes. Slowly stir in the cream, then milk. Stir constantly until combined.
Whisk the salt into the egg yolk and then slowly stir in the honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve. Divide evenly among eight 6-oz ramekins.
Place the ramekins in a large baking dish and pour boiling water around the ramekins so that it comes halfway up the sides.
Bake until the edges of the custards are set and the centers are still a bit jiggly, 65-75 minutes. Remove from the water and let cool. Once cool, refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle the custards evenly with sugar and heat with the torch until the sugar is melted and caramelized.