In a large sauce pan, heat the cream and lavender buds until just boiling. Remove from heat and allow to cool to room temperature (10-15 minutes).

In a bowl whisk together the egg yolks and granulated sugar until the color softens to a pale yellow (2-3 minutes by hand). Strain the lavender buds out of the cream. Add a small amount of cream (1/4 cup) to the egg yolks and stir until combined. Slowly incorporate the rest of the cream into the egg yolk mixture.

Pour the batter into your ramekins (or small glass bowls; anything oven safe is fine). Place in a baking pan and fill with water so that the water comes up halfway, covering the ramekins. Bake at 325°F for 42-45 minutes.

Allow the creme brulee to cool. Cover, then refrigerate for at least two hours or overnight (up to three days). I really like that you can make this ahead of time and then just finish the tops before serving. This aspect makes these a great option if you're hosting a dinner party, saving you time in the kitchen on the day of.

Top each custard with a spoonful of superfine sugar (granulated will work also, but superfine is best). Sometimes superfine sugar is also called baker's sugar. Use a kitchen torch or the oven broiler to caramelize the sugar topping.