In a medium saucepan over medium heat combine cream, lavender and lemon zest. Heat until bubbles form around the edges. Remove from the heat and let cool.
Once cream mixture has cooled strain through a mesh sieve and discard lavender buds and zest.
In a medium bowl, whisk egg yolks and sugar. Once combined slowly whisk in infused cream.
At this point you can either pour the custard into 6 ramekins or 1 large 9" pie plate.
Place the ramekins or pie plate into a large baking pan. Slowly add enough warm water to come halfway up the sides of the dishes. Creating a bain marie or water bath.
If baking small ramekins, bake for 35-40 minutes.
If baking one large dish, bake for 45-50 minutes, or until the center of the custard jiggles just a bit.
Remove the custards from the baking dish and water. Let cool and transfer to the refrigerator for 2 hours.
When ready to serve, sprinkle the 3 Tablespoons sugar evenly over the top of the custard. Place the custard dish(s) under the broiler for 2-3 minutes or until the sugar becomes golden brown. It will harden once it cools.
1- You can make this up to 2 days in advance and store in the refrigerator. Just do not sprinkle the sugar on top until ready to broil.
2-If you have a fancy blow torch use that instead of the broiler.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com