• Pre-heat your oven to 300 degrees.
• In a large bowl, add your granulated sugar, vanilla and egg yolks and mix until it becomes a pale yellow color then set aside.
  ⅓ cup plus 2 tablespoons granulated sugar, 8 egg yolks, 1 tablespoon vanilla extract
• Now add your heavy cream to a small pot a bring just to a simmer then turn off the heat.
  2 cups Heavy cream
• Add the lavender buds, stir and let the lavender steep in the cream until the cream completely cools.
  ½ teaspoon lavender buds
• Strain the lavender buds out of the cream then mix the cream into the egg sugar mixture.
• Grab 6 ramekins. I use ramekins that are 3 ½ inches wide and 1 ½ inches high and holds about 5 ½ ounces.
• Place your ramekins inside a large roasting dish.
• Fill the ramekins evenly with the custard mixture.
• Fill a tea kettle or pot with water and bring to a boil.
• Place the roasting pan with ramekins inside your oven.
• Pour the hot water inside the roasting pan while it is in the oven making sure to fill with enough water so the water comes half way up the sides of the ramekins.
• Cook the custards for 35-40 minutes or until the very center of the custards jiggles just a very little bit but the edges do not.
• Once they are ready, carefully remove the roasting pan from the oven and place on the counter.
• Allow the custards to cool inside the water bath.
• Once the custards are completely cool, remove them from the water bath and place in the refrigerator for at least 4 hours to chill.

Making the sugar crust

• Sprinkle 1 teaspoon of sugar evenly over the top of your custard.
• Using a creme brûlée torch, torch the tops by using a back and forthe motion with the flame until the sugar strats to brown and bubble.
• Do this until all the sugar is melted.
• Serve immediately after making the crust.