Preheat the oven to 320°F. Bring a kettle of water to a boil. In a medium saucepan over medium heat, begin heating the heavy cream. Stir in the lavender and let this mixture come to a slight simmer along the edges of the pan. Don't let the cream boil.

Add the tempered yolk mixture to the saucepan with the cream and whisk vigorously to combine. Whisk in the vanilla. Pour this custard through a fine mesh sieve into a large bowl.

Bake at 320°F for approximately 1 hour, or until the custard is set and the centers only jiggle slightly. If after an hour the crème brûlée is not really set, increase the heat to 350°F for another 10 minutes or so, keeping an eye on them. Let the crème brûlée come to room temperature before covering with plastic wrap and placing the fridge to chill for at least 3 hours (or overnight).

Sis and I couldn't wait 3 hours! They looked and smelled SO good! So we "sampled" one of the small custard cups still warm (without brûléeing it). OMG!!!! Sooooo delicious!!

Before serving, sprinkle a teaspoon or two of granulated sugar over the top of each crème brûlée. Then, use a kitchen torch to caramelize the sugar, or place under a broiler for a minute, until the top turns amber, with just a few dark spots. Sugar will crisp sitting about a minute. Serve immediately.