The Golden Fork

Step 1. Preheat your oven to 325°F (165°C) and place four 6-ounce ramekins in a deep baking dish.

Step 2. In a medium saucepan, combine the heavy cream and dried lavender. Heat over medium heat until it reaches a gentle simmer, then immediately remove from heat. Cover and let steep for 10-12 minutes.

Step 3. While the cream steeps, whisk the egg yolks, 0.5 cup sugar, vanilla, and salt in a bowl until the mixture is pale and slightly thickened.

Step 4. Strain the lavender-infused cream through a fine-mesh sieve into a clean bowl, discarding the lavender buds.

Step 5. Slowly pour the warm cream into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.

Step 6. Divide the custard evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Step 7. Bake for 30-35 minutes, or until the edges are set but the centers still have a slight jiggle.

Step 8. Remove ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.

Step 9. Just before serving, sprinkle 1 teaspoon of superfine sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust.