In a small bowl, combine cornstarch and salt. Whisk in 1/4 cup milk, a tablespoon or so at a time, to create a slurry. In another small bowl, add egg yolk. Set both aside.

Pour remaining 1 3/4 cups milk into a medium saucepan and set over medium heat. Stir in honey. Heat, stirring occasionally to prevent scorching, until steam starts to rise and tiny bubbles form at edge of saucepan. Whisk the slurry again, then slowly stir into hot mixture.

Continue to cook, stirring constantly, until mixture thickens (this can happen quickly before it starts to boil so pay attention). Remove from heat. Whisk a little of the hot mixture into yolk to temper,

stir yolk mixture into pudding, followed by vanilla.

Pour into individual serving dishes. If you don't like the skin that can form over pudding, immediately press a piece of plastic wrap directly onto the surface of the pudding.

Place in fridge to chill completely before serving, up to 1 day in advance. Serve with a dollop of whipped cream and/or a shake of cinnamon, if desired.