Lemon and Lavender Crème brûlée

Preheat oven to 300°F (150°C).

In a saucepan, combine the heavy cream, granulated sugar, lemon zest, and dried lavender buds. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is just simmering. Do not boil.

Remove the saucepan from the heat and let the cream steep for 15 minutes to infuse the lavender flavor. Strain the cream through a fine-mesh sieve to remove the lavender buds and lemon zest. Discard the solids.

In a separate bowl, whisk together the egg yolks and lemon juice until slightly pale and smooth.

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Add vanilla extract and stir to combine.

Pour the custard into 4 ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (water bath).

Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. (The baking time can vary depending on oven).

Remove the baking dish from the oven and carefully transfer the ramekins to a wire rack to cool completely.

Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to set completely.

Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and crisp. Alternatively, place the ramekins under the broiler for a few minutes, watching carefully to prevent burning.

Let the brûlée cool slightly for a minute or two to harden the caramelized sugar before serving.