Lavender Crème Brûlée
Pre-heat oven to 150°C / 302°F. Whisk egg yolks, eggs and sugar together in a bowl to form a creamy substance. Warm fresh cream, add lavender buds and infuse for 10 minutes. Strain lavender infused cream through a fine sieve to remove the buds. Slowly add the cream to the egg mix. Whisk gently adding vanilla and a pinch of salt. Pour the mixture into small ceramic dishes (ramekins). Place ramekins in a baking pan and fill pan with hot water, about halfway up the sides of the dishes. Carefully place in the oven. Remove after 25 minutes, leave to cool. Sprinkle some sugar on baking pan covered with parchment paper and dry in the oven for about 3 minutes before sprinkling a thin layer of the dried sugar on top of each crème. Caramelize with a culinary torch or put under the grill for a couple of minutes (check frequently not to burn the sugar).
