Lightly oil eight
In a heavy, medium saucepan, combine the cream, milk, sugar, and infused honey. Cook over low heat until bubbles form around the edges of the pan. Do not allow to come to a boil. Immediately remove from the heat and transfer to a bowl. If using gelatin sheets, squeeze the excess water from them and whisk into the hot cream until smooth. If using granulated gelatin, whisk until smooth.
Stir in the crème fraíche just until smooth (overmixing will cause air bubbles to form). Evenly divide the mixture among the prepared ramekins. Let cool, then refrigerate for at least 4 hours or up to 2 days.