3 cups heavy cream
2 1/2 Tbsp honey
1 vanilla bean, halved lengthwise, seed scraped
1 Tbsp. Frolicking Deer Culinary Lavender
pinch of salt
6 egg yolks
8 tsp. brown sugar
For the whipped cream:
1 cup heavy cream
1 Tbsp powdered sugar
1/2 tsp. vanilla extract

Preheat oven to 300 degrees F
In a saucepan, combine heavy cream, honey, vanilla bean paste and pod, lavender and salt
Stir to combine, then bring to a simmer. Turn off heat, cover and steep 30 minutes
Meanwhile, whisk together the egg yolks. Strain the heavy cream into a container to remove the lavender
Slowly pour the cream mixture into the egg mixture, whisking constantly
Pour into 4 oz. ramekins and place in a roasting pan
Pour hot water slowly into the roasted pan so that it reaches halfway up the ramekins
Bake for 25-30 minutes for shallow ramekins, or 45-50 minutes for deeper ones
Custards just be just set and jiggle slightly
To serve, sprinkle the top of each custard with 1 teaspoon of brown sugar.
Set the oven to broil and place the custards on the highest oven rack 10-15 seconds until sugar is caramelized. Be careful not to let them burn!
To make the whipped cream, combine all ingredients in a bowl and whip with an electric mixture until soft peaks form
Allow to cool and refrigerate overnight
Serve with whipped cream and a sprinkle of lavender for garnish

Click here for Frolicking Deer Culinary Lavender