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1 cup whole milk
1 cup heavy cream; preferably not ultra pasteurized
3 Tbls. dried lavender
6 large egg yolks
1/4 cup granulated sugar
1/4 cup plus 2 Tbls. sugar in the raw (Demerera Sugar)
In a small sauce pan, bring milk and cream to a boil (monitor closely to avoid boil-over). Remove from heat. Add lavender, and allow to infuse with the cream for 1 hour at room temperature. Strain mixture into clean sauce pan. Bring to boil again and remove from heat. Preheat oven to 275 degrees F. In a mixing bowl, whisk the yolks and granulated sugar until just combined. Temper the egg mixture by very slowly whisking a small amount of warm lavender cream into the eggs. Take your time with this step so that the yolks don’t scramble. Once the egg mixture and cream are roughly the same temperature, whisk the remaining egg mixture into the cream. Divide custard among four 4-ounce ramekins. Place the ramekins in a baking dish or roasting pan. Fill dish or pan with water so that water comes half-way up the sides of the ramekins and transfer to the oven rack. Bake for 25-35 minutes. During the last 10 minutes, check frequently for doneness. When fully baked, the creme brulee will be firm and will wiggle just slightly when shaken. Remove ramekins from water bath and refrigerate until chilled, at least two hours. Before serving, sprinkle each dessert with 1 and 1/2 Tbls. sugar in the raw. If you have a propane torch, hold the torch about 8 inches from the custard’s surface and flame the sugar into a golden brown, brittle crust. Alternatively place ramekins under a preheated broiler and broil until sugar has caramelized, 1 to 3 minutes. Watch carefully, sugar turns from a light brown to black quickly. Serve immediately and enjoy!