8 lavender flower stems, fresh or dried 2 1/2 cups heavy whipping cream 8 egg yolks 1/4 cup sugar 3 tablespoons superfine or confectioner’s sugar
Preheat oven to 350°F. Pull lavender flowers off their stems and place in a saucepan with the cream. Slowly bring the cream almost to a boil. Remove from heat and let stand to allow the lavender to infuse the cream. Use a whisk to mix the egg yolks and sugar in a bowl. Reheat the cream, then gradually mix it into the yolk-sugar mixture, stirring continuously. Place 6 heatproof ramekins in a baking pan and strain the custard into the dishes. Carefully pour water around the ramekins to make a water bath and bake at 350°F for 20 to 25 minutes, until the custards are set. Transfer cooled dishes to the refrigerator and let chill for 3 hours. Before serving, sprinkle the custards with sugar and caramelize with a butane torch. Serves 6.