Pour the milk into a large saucepan. Add the split vanilla and cinnamon. Boil the water. Add the sugars and mix. Pour in the semolina and stir for 4 to 5 minutes until it thickens.
Add cream, stir and remove from heat. Remove vanilla and cinnamon.
Run a charlotte or savarin mould, or 6 individual moulds, under cold water and pour in the hot semolina. Smooth the surface with a spatula and set aside in the refrigerator. Leave to stand for at least 6 hours.
Prepare the coulis:pour the honey into a saucepan, add the nutmeg and leave to caramelize slightly over low heat. Let cool. Reserve in the refrigerator. When ready to serve, unmold the cake onto a platter. Heat the coulis in a saucepan or in the microwave and pour it into a sauce boat.
Serve the cake topped with sauce.
