Grease and lightly flour four ramekins.
Process flour, sugar, butter, eggs, and 25ml milk in a blender until smooth.
Mix honey and ginger and place one spoonful in the base of each ramekin.
Pour the batter over the honey mixture.
Cover each ramekin with cling film without touching the batter.
Microwave on high for two minutes until risen and firm.
Whisk egg yolks and sugar in a bowl until blended.
Combine 150ml milk and 150ml cream in a saucepan.
Scrape vanilla seeds into the milk and bring to a boil.
Whisk the hot milk into the egg mixture over a pan of hot water.
Stir continuously until the custard thickens.
Remove from heat once the mixture coats the back of a spoon.
Turn out the sponges and serve topped with custard.