Heat oven to 350°. Bring a large kettle of water to boil.
In a large bowl, lightly beat eggs with honey, vanilla, and salt; set aside.
Scald half-and-half by placing in a small saucepan over medium heat. Heat, stirring frequently with rubber spatula to prevent scorching, until half-and-half begins to steam and gently simmers along the edges.
Beginning with just a few drops at a time, very slowly pour scalded half-and-half into eggs, whisking constantly. Pour egg and cream mixture through a sieve and divide among 8 (4-ounce) custard cups or mason jars.
Cover bottom of a 9-by-13-inch baking pan with paper towels to prevent sliding and place custard cups on top. Fill pan with hot water to within ½-inch from the tops of the cups (the water helps the custard cook evenly). Carefully transfer pan to center rack of oven and bake until custard is set, 30–40 minutes. An inserted knife edge will come out clean. Let custard cool for 30 minutes before removing from water bath.
Toss berries with jelly to glaze them. Top each custard cup with glazed fruit before serving.