Milk Pudding with Rose Water Caramel and Figs

Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside. Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8 –10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.