Whisk custard mixture:

In a medium bowl large enough to accommodate donuts, combine heavy cream, egg, and honey. Whisk until uniform.

Dip and cook donuts:

Lightly oil your pan or griddle and set heat to medium. When hot, working in batches, swiftly dip donut halves into the egg mixture until fully coated, then transfer to the pan (avoid prolonged soaking to prevent sogginess). Cook several minutes per side until the custard sets and both sides are golden brown. Repeat with remaining pieces.

Serve with syrup:

Serve hot with syrup.