Instructions

1. Preheat the oven to 325°F (163°C).
2. In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer, then remove from heat.
3. Add the split vanilla bean and dried lavender buds to the cream. Cover the saucepan and let it steep for 15 minutes to infuse the flavors.
4. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and well combined.
5. Slowly pour the infused cream into the egg mixture in a steady stream, whisking constantly to avoid scrambling the eggs.
6. Strain the mixture through a fine-mesh sieve into a large bowl to remove the vanilla bean and lavender buds.
7. Divide the custard mixture evenly among 6 ramekins or custard cups, filling them about three-quarters full.
8. Place the ramekins in a baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
9. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let them cool to room temperature.
11. Refrigerate for at least 2 hours, or overnight, to chill and fully set the custard.
12. When ready to serve, sprinkle 1 tablespoon of turbinado sugar evenly over the top of each custard.
13. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crispy crust. Be cautious not to burn the sugar.
14. Allow the crème brûlées to sit for a few minutes so the sugar can harden before serving.