Steps:
- Bring cream and half-and-half to simmer in heavy large saucepan over high heat. Add chiles; remove from heat. Cover and let steep 30 minutes. Strain into large bowl, pressing on chiles to release some chile solids; discard solids in strainer. Return strained mixture to saucepan. Whisk in salt and scant 1/8 tsp cayenne; bring to boil. Whisk yolks, sugar and honey in medium bowl. Gradually whisk in hot cream mixture. Return custard to sauce pan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among six 3/4 cup custard cups. Cover; refrigerate overnight. Top each custard with whipped cream. Sprinkle lightly with cayenne.
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