Lavender Honey Crème Brûlée

Prepare Custard

1. 1Preheat oven to 300°F (150°C). Arrange four 4-6 ounce ramekins in a large baking pan.
2. 2In a medium saucepan, heat the heavy cream and dried lavender over medium heat until simmering. Do not boil.
3. 3Remove from heat, cover, and let steep for 10-15 minutes to infuse the lavender flavor.
4. 4In a separate bowl, whisk together the egg yolks and 1/4 cup granulated sugar until pale and slightly thickened.
5. 5Strain the lavender-infused cream through a fine-mesh sieve into another bowl, pressing gently on the lavender to extract flavor. Discard lavender.
6. 6Slowly drizzle the warm, strained cream into the egg yolk mixture while whisking constantly to temper the yolks.
7. 7Whisk in the honey until fully incorporated.

Baking

1. 1Divide the custard mixture evenly among the prepared ramekins.
2. 2Carefully pour hot water into the baking pan to come halfway up the sides of the ramekins, creating a water bath.
3. 3Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
4. 4Remove ramekins from the water bath and let them cool on a wire rack for 15 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Caramelizing

1. 1Just before serving, sprinkle about 1 tablespoon of sugar evenly over the surface of each chilled custard.
2. 2Using a kitchen torch, caramelize the sugar until it forms an even, hard amber crust. Alternatively, you can use the broiler, but watch very carefully to prevent burning.
3. 3Let the crème brûlée sit for a minute or two to allow the caramel to harden before serving.