450ml double cream
50ml whole milk
2 vanilla pods, seeds scraped out
1 tsp lavender flowers
5 free range egg yolks
35g lavender honey
35g caster sugar
8 ramekin dishes
Pour the cream, milk, vanilla seeds and lavender flowers in a large bowl and whisk till the vanilla seeds are mixed through.
In a separate bowl, whisk together the eggs yolks. Gradually pour the warmed cream into the egg mixture and whisk until well combined.
Divide the custard mixture equally into the ramekins, cover each ramekin with foil and place on a perforated steam tray. Return to the steam oven and steam at 85°C for 40 minutes.
Remove the crème brulées from the oven, lift off the foil and allow to cool, then place them in the fridge to chill completely and set.