4 cups heavy cream
4 tablespoons dried lavender flowers (no pesticides or chemicals, please!)
8 egg yolks
1/2 cup granulated white sugar
1/4 cup granulated white sugar – for the caramelized topping
Preheat oven to 300 degrees. In a large, heavy-bottomed saucepan, bring the cream and lavender to a gentle boil. Remove from heat and allow the lavender to infuse with the cream for about 3-4 minutes. Meanwhile, whisk the egg yolks with 1/2 cup sugar until light and creamy. Remove the lavender and discard. Slowly pour the cream into the egg and sugar mixture, blending well. Strain into a large bowl, skimming off any foam or bubbles.
Divide the mixture among 6 ramekins or custard cups. Place them in a water bath, and bake until set around the edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days before serving.
When ready to serve, sprinkle about 2 teaspoons of sugar evenly over each custard. For best results, use a small, hand-held kitchen torch to melt sugar until golden brown. If you don’t have a torch, place under the broiler until sugar melts. Chill custards again before serving.
Serves 6
