Directions

1. Preheat oven to 325F.

2. Put 6 custard cups or ramekins in a baking pan at least 1 1/2 inches deep.

3. In a medium sauce pot, bring the heavy cream, sugar, lavender, vanilla bean and lemon zest to a low simmer. Once simmering, turn off the heat, cover, and let steep for 15 minutes.

4. Boil some water in a tea kettle.

5. Place egg yolks into a bowl and slowly ladle cream into the egg yolks while whisking. Working slowly prevents the egg yolks from scrambling.

6. Once all of the egg yolks and cream are incorporated, pour through a fine mesh sieve into a separate bowl or large pitcher.

7. Carefully pour custard mixture  3/4 of the way full into your custard cups or ramekins. Place on your baking pan.

8. Pour the boiling water onto the baking pan at least half way up the sides of the ramekins. Be careful not to get any water into the custard cups.

9. Bake for 35-40 minutes until the custard is set, but not solid. The cream should jiggle slightly and bounce back when lightly touched.

10. Cool to room temperature and remove from water bath when cool enough to touch. Place in the fridge to cool for 4 -8 hours.