Steep 2 earl grey tea bags and 1 tablespoon of pure culinary lavender in 2 cups of heavy cream for 20 minutes, strain and set aside.

Using a mixer, mix 4 egg yolks and 3/4 c sugar until mixture is pale and thick

Slowly incorporate the steeped tea and cream into the egg batter until fully mixed

Boil 3 cups of water

Pour completed mixture evenly into 4 ramekins and place into a large deep pan

Add your hot water to the pan 3/4 the way up the exterior of the ramekins

Bake at 325 for 30 min until center is almost set

Once done, remove the ramekins and store in refrigerator for 2 to 3 hours to set

Sprinkle remaining tablespoon of sugar onto the top of ramekins and cover equally

Torch the top of sugar to caramelize, roughly 10 seconds