I N G R E D I E N T S
1 1/2 cups sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 tablespoons dried culinary lavender flowers
1/8 teaspoon salt
3 large eggs
3 large egg yolks

 
I N S T R U C T I O N S
Preheat oven to 350°F.

Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.

Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel.

Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool crème caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours.