Crème brûlée with Lavender Infusion

Preheat oven to 300°F (150°C).

In a medium saucepan, combine heavy cream and lavender flowers. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the cream.

Strain the cream through a fine-mesh sieve, discarding the lavender flowers. Return the infused cream to the saucepan.

In a separate bowl, whisk together egg yolks and 1/4 cup of granulated sugar until pale and slightly thickened.

Slowly drizzle the warm lavender-infused cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Add the vanilla extract and stir gently to combine.

Pour the mixture evenly into four ramekins.

Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (water bath).

Bake for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.

Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.

Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. Alternatively, you can place the ramekins under the broiler for a few minutes, watching carefully to prevent burning.

Let the caramelized sugar cool and harden for a minute or two before serving.