• Preheat oven to 325 degrees Celsius
• In a heavy base saucepan, add 1/4 cup of sugar to 35% cream and heat over low to medium heat until steam is visible but do not let it boil.
• At this stage add the lavender tea bag into the cream as it heats up and let it steep.
• Add the other 1/4 cup of sugar to a bowl with eggs and egg yolks and beat until pale.
• Add the cream mixture to the egg mixture, then add the vanilla extract. Mix well.
• Pour into shallow ramekin dishes leaving a few centimetres at the top.
• Place carefully in water bath and place in oven. When the centre of the Crème Brûlée is firm but slightly jiggly (approx. 25 – 30 mins), take them out of the oven and let them cool.

TO SERVE

• Cover the top of each Crème Brûlée evenly with white sugar, then melt gently with a torch until dark brown and bubbling. Serve immediately… et voilà!