Carob or Cocoa Pot de Crème

2 tablespoons butter
1/3 cup water
1/3 cup carob or cocoa powder
1 tablespoon instant coffee granules
1 teaspoon honey, or more, to taste
5 eggs, separated
1 teaspoon vanilla extract
1/2 cup heavy cream

Heat butter, water, carob, coffee, and honey in the top of a double boiler over boiling water. Stir until smooth, then add egg yolks and mix thoroughly. Add rum, remove from hot water, and cool slightly.
In a separate bowl, beat the egg whites stiff but not dry. Fold them gently into the carob mixture. Whip cream and fold into the mixture. Pour into small cups. (I used tea cups.) Spoon whipped cream on top of each serving.

Makes about 6 servings, depending on the size of cup. It can be prepared in advance and refrigerated up to 24 hours.