Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 2 teaspoons (2 g) dried culinary lavender
  • 5 large egg yolks
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt
  • ¼ cup (50 g) granulated sugar (for caramelizing)

Instructions:

  1. In a medium saucepan, combine heavy cream, whole milk, and dried lavender. Heat over medium heat until steaming but not boiling; remove from heat and let steep for 15 minutes.
  2. In a mixing bowl, whisk together egg yolks, sugar, vanilla extract, and a pinch of salt until well combined. Slowly pour the lavender-infused cream mixture into the egg mixture while whisking continuously to temper the eggs.
  3. Pour the mixture through a fine mesh strainer into a clean bowl to remove lavender buds and any solids.
  4. Preheat the oven to 325°F (163°C). Place ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
  5. Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins.
  6. Bake for 30-35 minutes, until just set with a slight jiggle in the center. Remove from the oven and let cool. Chill the custards in the refrigerator for at least 2 hours (or overnight).
  7. Before serving, sprinkle an even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy crust (or place under a broiler for a few minutes, watching closely).