French Lavender and Honey Crème Brûlée

Ingredients

• 2 cups heavy cream
• 1 tablespoon dried French lavender
• 1/3 cup honey
• 5 large egg yolks
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar for topping

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 In a saucepan, combine the heavy cream and dried lavender. Heat over medium heat until the mixture just begins to simmer. Remove from heat and let it steep for 10 minutes.
3. 3 Strain the lavender-infused cream through a fine sieve into a clean bowl to remove the lavender flowers.
4. 4 In a large mixing bowl, whisk together the egg yolks, honey, and 1/4 cup of granulated sugar until pale and thick.
5. 5 Gradually whisk the warm cream into the egg mixture. Stir in the vanilla extract.
6. 6 Divide the custard mixture evenly amongst four ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
7. 7 Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
8. 8 Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.
9. 9 Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown.
10. 10 Allow the caramelized sugar to harden for a minute before serving.