Ingredients

• 284ml-1/2 pints double cream
• 284ml-1/2 pints single cream
• 1 tablespoon lavender honey
• 6 lavender springs
• 4 free range egg yolks
• 75 grams caster sugar
• 30 grams caster sugar for caramelized top
• 1 vanilla pod optional

Directions

Let infuse cream ,lavender springs and honey for few hours in the fridge.Pre heat the oven at 150 °c.Mix egg yolk and sugar in a bowl until fluffy and pale.Warm the cream and remove just before the boiling point.Pour over the egg mixture and stir well.Cook the mixture over a low heat stirring with wooden spoon for about 8 min or until it coats the back of the spoon.Make it rest 3 min then divide it between the 6 ramekins and cook in bain marie for about 25/30 min.Chill in the fridge for at least 2 hours.

Spread a teaspoon of caster sugar nicely on top of each individual creme brulee and with the help of a flame torch heat the sugar as much as it takes to caramelise and it makes some little bubbles all around. That will create a wonderful crusty layer of caramelised sugar. Serve on a dessert plate with some lavender springs as decoration.