Lavender Scented Creme Brulee

Preheat oven to 325 degrees F. Place cream, 1/2 cup sugar and lavender in medium saucepan. Scrape in seeds from vanilla bean. Add bean. Bring to simmer. Turn off heat. Cover and steep for 30 minutes. Strain if using fresh lavender. Return cream mixture to simmer. Remove bean.

Beat egg yolks in 4-cup glass measuring cup until smooth. Gradually whisk in hot cream mixture. Divide custard among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 40 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 5 hours or overnight.

Sprinkle 2 teaspoons superfine sugar evenly over each custard. Use torch to melt and caramelize sugar or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours. Garnish with candied violets or lavender, if desired.

NOTE: If using heart-shaped molds reduce cooking time to 20 minutes and sprinkle each with 4 teaspoons of sugar and caramelize.