Bring cream, milk, honey, juniper berries, and salt to a simmer and then take off heat

Let steep 30 min and then strain out the berries

Preheat oven to 300°F, and boil water

Whisk egg yolks together then whisk the cream into the eggs. Pour into ramekins

Pour about 1 in of boiling water into a baking dish and put the ramekins in the dish

Tent dish with foil and bake for 40 to 50 min until custard is set

Cool for at least 2 hours before serving

Top with pine nuts and whipped cream