Preheat your oven to 220°C. Place a 6-cup popover pan or muffin tin in the oven to heat while preparing the batter.

Make the brown butter: Melt 70g butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Remove from heat and let cool slightly.

In a large bowl, whisk together the eggs and milk until well combined. Add the flour, granulated sugar, and fine sea salt, whisking until smooth. Stream in the cooled brown butter and whisk to incorporate.

Carefully remove the hot pan from the oven. Add remaining 15g butter, dividing among the cups to coat. Immediately pour the batter evenly into the cups, filling each about two-thirds full.

Bake popovers at 220°C for 20 minutes, then reduce temperature to 180°C and bake for an additional 10-12 minutes until deeply golden and puffed. Do not open the oven door during baking.

While popovers bake, prepare the apricots: Place apricot halves cut-side up on a baking sheet. Drizzle with honey and olive oil. Roast at 180°C for 12-15 minutes until tender and caramelised.

Make the cardamom cream: Using an electric mixer, whip the cold double cream with icing sugar, cardamom, and vanilla extract until soft peaks form, about 2-3 minutes.

Remove popovers from the oven and pierce each with a sharp knife to release steam. Serve immediately with warm honey-roasted apricots, a generous dollop of cardamom cream, and a pinch of flaky sea salt.