2 Cups cream
1⁄4 Cup 2%-4% milk
6 large egg yolks
2 Tablespoons dried lavender
120 g (4 oz.) sugar
Heat the cream and milk with the lavender, simmer 5 minutes. Beat the egg yolks with the white sugar, just till combined. Strain cream then pour slowly while beating into eggs.
Ladle into crème brulée ramekins, place them in a pan with rims high enough to contain 1/8 inch water, and place on lower rack of oven at 250 F (120 C).
Before closing oven door, pour hot water from tea kettle into the baking pan around the ramekins, about 1/8 inch deep.
Bake 25 - 30 minutes, watching closely to avoid overcooking (bubbling) or browning. When just set, remove from oven and cool, then refrigerate at least 2 hours, or overnight.
Cover each with 1 T. sugar just before caramelizing, and brown surface with propane torch. Optionally serve with some tart berries.