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Bring to a simmer the cream, milk and vanilla. Add the tea and simmer for 10 minutes. Take off stove and let steep for 20 minutes. Strain and reheat liquid with the honey. Whisk together yolks, sugar and cornstarch. Temper mixture with simmering liquid and put back on stove. Reduce heat. Whisk constantly until a pastry cream consistency is achieved, about 35 minutes. Spread base in small hotel pan, butter the top and refrigerate. May be made 24 hours in advance. Lift egg whites on slow speed with a little of the sugar until a wet soft peak is reached. Add the rest of the sugar and whisk at high speed for only 5 seconds. Transfer to stainless steel bowl and gently fold in base at a ratio of 50/50. Bake in buttered and sugared ramekins on preheated sheet tray at 375 for 12 minutes. Check soufflés after 6 minutes to make sure one edge is not catching. If so, quickly open door and carefully slice the sticking side with a sharp pairing knife. The soufflé should straighten itself out. Pull out of oven and powder sugar the soufflés.
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