4 cups heavy cream
1 tablespoon dried lavender flowers
8 egg yolks
3/4 cup granulated sugar, divided
Preheat oven to 300 degrees.
Butter (6-ounce) custard ramekin cups and set them into a Pyrex 3-qt (9" x 13") Oblong Baking Dish. Heat cream and the dried lavender flowers just to a simmer. Remove from heat and allow lavender to infuse the cream for about 5 minutes. Strain mixture with a fine strainer to remove lavender flowers. Do not over-infuse the cream. We are not making soap, just making people wonder what is your secret ingredient.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until creamy and light in color. Add the strained cream to the egg mixture very slowly and whisking continuously. This will slowly heat the yolks, reducing the chance of curdling them. Divide custard mixture among the custard cups. Carefully, pour hot water into the Pyrex to come half-way up the sides of the custard cups and bake in the preheated oven for about 45 minutes or until set around the edges. Brulee should be still loose in the center. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Take out of the oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours.When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. Using a torch, melt the sugar and form a crispy top. If you don’t have a torch, set the ramekins on a tray under the broiler till the sugar has melted and it is slightly brown. Allow the creme brulee to sit for at least 5 minutes before serving.