Prepare the Custard Mixture:

1. In a medium bowl, whisk together the egg yolks and honey until well combined.

Heat the Almond Milk:

2. In a small saucepan, heat the almond milk on medium heat until it is just below boiling.

Combine the Mixtures:

3. Slowly pour the egg yolk mixture into the saucepan with the almond milk, whisking constantly to prevent the eggs from scrambling.

Cook the Mixture:

4. Continue to cook the mixture just below boiling, stirring constantly and scraping the bottom of the pan to prevent sticking. Do not let it boil or the mixture will curdle. This process will take about 5-7 minutes, and the mixture will thicken slightly.

Pour into Ramekins:

5. Once thickened, turn off the heat and carefully pour the mixture between four ramekins.

Chill the Custard:

6. Cover the ramekins with cling film or aluminum foil and place them in the refrigerator. Chill overnight or for at least a couple of hours until the custard is set.

Prepare the Sugar Crust:

7. When ready to eat, sprinkle each ramekin with 1½ teaspoons of raw sugar.

Melt the Sugar:

8. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Make sure to move the torch constantly to avoid burning the sugar in one spot.

Chill Again:

9. Allow the crème brûlées to cool and then chill them in the refrigerator for another hour before serving. This will help the sugar crust to harden.