Lavender crème brulée (8p)

7 dl double cream

2,5 tbsp honey

1 vanilla bean

1 tbsp lavender flowers

6 egg yolks

sea salt

0,5 - 1 dl brown sugar

Mix cream, honey, split and scratched vanilla bean, lavender flowers and a little sea salt. Heat up in a saucepan until boiling. Turn off the heat and remove from the stow. Put a lid on and leave for 30 minutes. Heat up the oven to 150 degrees C. Bring a large saucepan of water to a boil. Whisk the egg yolks. Sift the cream into the eggs gently and whisk. Pour in brulée tins. Place in a larger tin. Put into the oven and pour the water into the large tin so half of the brulée tins are covered. Bake for 20-30 minutes until firm but a bit wobbly in the middle. Let cool and place in the fridge for 30 minutes. Before serving sprinkle sugar on top and burn with a burner or in the oven under the grill.