Elegant Lavender-Infused Crème Brûlée

Preheat oven to 325°F (160°C). Place four 4-ounce ramekins in a large baking dish.

In a medium saucepan, combine heavy cream, 1/4 cup granulated sugar, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.

Remove from heat, cover, and let steep for 15 minutes to infuse the lavender flavor. Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the lavender. Whisk in the vanilla extract.

In a separate bowl, whisk the egg yolks until smooth. Gradually temper the warm lavender cream into the egg yolks, whisking constantly to prevent the eggs from scrambling.

Divide the custard mixture evenly among the prepared ramekins. Carefully pour hot water into the baking dish around the ramekins, reaching about halfway up their sides. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly. Remove ramekins from the water bath and let cool completely on a wire rack.

Once cooled, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

Just before serving, sprinkle 1 tablespoon of the remaining 1/4 cup granulated sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a deep amber, crisp crust. Serve immediately.