Jersey Milk and Honey Crème Caramel with Lavender Infusion

Preheat oven to 325°F (160°C).

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

Strain the lavender-infused milk through a fine-mesh sieve, discarding the lavender buds. Stir in honey until dissolved.

In a separate bowl, whisk together eggs, egg yolks, and vanilla extract (if using) until just combined. Do not over-whisk to avoid incorporating too much air.

Slowly temper the egg mixture by drizzling a small amount of the warm milk mixture into the eggs, whisking constantly. Continue adding the milk mixture gradually until fully combined.

Prepare the caramel: In a heavy-bottomed saucepan, combine granulated sugar, water, and lemon juice over medium heat. Cook without stirring (you can gently swirl the pan) until the sugar dissolves and turns into a deep amber caramel. This should take about 5-7 minutes. Watch carefully as it can burn quickly.

Immediately pour the caramel evenly into the bottom of each ramekin. Work quickly as the caramel hardens as it cools.

Pour the custard mixture over the caramel in each ramekin.

Place the ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (this is a water bath).

Bake for 30-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center. A knife inserted near the edge should come out clean.

Remove the ramekins from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.

To unmold, run a thin knife around the edge of each ramekin. Invert a serving plate over the ramekin and carefully flip it over. Tap the bottom of the ramekin to release the crème caramel. Serve immediately.