French Lavender and Honey Crème Brûlée

Ingredients

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

Method

1. 01
   Preheat your oven to 325°F (160°C).
2. 02
   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. 03
   Strain the lavender-infused cream through a fine sieve into a clean bowl to remove the lavender flowers.
4. 04
   In a large mixing bowl, whisk together the egg yolks, honey, and 1/4 cup of granulated sugar until pale and thick.
5. 05
   Gradually whisk the warm cream into the egg mixture. Stir in the vanilla extract.
6. 06
   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. 07
   Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
8. 08
   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. 09
   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.