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Melt the butter in a saucepan over medium heat.
Whisk in the milk, sugar, honey, and salt.
Bring to a simmer, stiffing occasionally, till the sugar dissolves
and the honey melts.
Pour 1 cup of the hot liquid into a cup.
Immediately, but gradually, begin drizzling hot liquid into the
beat eggs.
Whisk briskly and constantly until all of the hot liquid is
integrated into the eggs. (Do not pour too quickly or you'll
scramble your eggs.) It should take about a minute to drizzle all
of the liquid.
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Slowly pour the heated, tempered egg mixture back into the hot
liquid in the saucepan, whisking constantly.
Continue to whisk and cook for 3-5 more minutes over medium
heat until the mixture thickens and turns light yellow. (It is ready
when it thickly coats the back of a spoon.)
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