1. Pre-heat the oven to 140C/gas ½. Place the wine, rose water, milk, cream, thyme and butter into a pan and heat gently, stirring continuously, until the butter has melted. Set aside to infuse for 10 minutes.
2. In a separate bowl, whisk the egg yolks and honey together until creamy and light. Strain the milk and cream into the egg and honey mixture, stirring constantly.
3. Return the liquid to the pan and stir gently over a low heat, until it has thickened enough to coat the back of the spoon. Pour the custard into 4 ramekins, each with a capacity of 150ml, and bake for 25 minutes, until set.
4. Remove from the oven and leave to cool. Serve at room temperature or chilled.