To make the dough, place the flour, sugar, and salt in a food processor, and pulse to combine. Scatter the butter pieces over the dough and give a few quick pulses until the mixture forms a coarse yellow meal.

Turn the mixture into a large mixing bowl, sprinkle four tablespoons water on top, and fold with a rubber spatula until the dough comes together. If the dough is too dry, add more water one tablespoon at a time.

Form the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes or up to two days.

Combine the milk, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, just until the mixture turns hot but not bubbling, about five minutes.

Whisk half a cup of the hot mixture into the egg yolks. Pour the egg yolk mixture into the pan and cook, stirring constantly, until the mixture is thick and bubbling, about five minutes.

Remove from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl, cover with plastic wrap, and leave at room temperature until ready to use (refrigerate if not using within a few hours, up to one week; then gently rewarm in a microwave).

Fill a saucepan with oil about one to two inches deep. Attach a thermometer to the side of the pot and heat to 350 degrees Fahrenheit.

While the oil is heating, roll out the dough 1/8-inch thick, and cut out two-and-a-half-inch circles.

Fry the cryspels in batches until pale golden, one to two minutes per side (the cryspels will float to the top of the oil after a few seconds), while maintaining the oil at a temperature of 350 degrees Fahrenheit to 370 degrees Fahrenheit. Drain the fried cryspels on paper towels. Do not reroll the scraps of dough, but you can cut them up and fry them as well.

To serve, place two tablespoons custard on a dessert plate. Pile six cryspels over the custard, and drizzle honey on top.