Put the egg yolks together with the raw honey in a bowl and stir in order to combine both well.
Add the lemon zest, stir another time a few times.
The almond milk goes into a milk pot and on the fire. Whisk in the yolk-honey-lemon mix and also the carob bean gum. Whisk vigorously as the carob bean gum could form clots. Continue to whisk during all the time the milk goes to boiling point. Slowly the cream starts to thicken.
When you think it is ready turn of the heat and transfer the hot cream in a bowl or glass. Let it cool out well and use it or put the cream into to fridge until you need it.
If you prefer you can use coconut milk instead of almond milk.
For a more versatile version omit the lemon zest and put instead a scrapped vanilla bean.