Preheat the oven to 150°C.
Put the honey and the 4 egg yolks into a bowl, mix them then add the whipping cream and mix together.
Cut a sheet of greaseproof paper into the shape of baking dish which will be used for cooking the crème brûlée in a bain-marie.
Place this sheet inside the dish, place the ramekins inside and fill them with the cream, then add a tablespoon of preserved chestnuts in each of these small pots.
Then fill the pan with hot water, taking care not to pour any inside the pots, and then put them in the oven for 45 to 50 minutes.
When taking them out of the oven, sprinkle each of the crèmes brûlées with a little brown sugar and return them to the oven for 2-3 minutes under the grill just until the sugar begins to caramelise, and then serve.