To make the custard: add the cream, milk, lavender, vanilla and salt to a heavy 2-quart sauce pan, over moderate heat, stir occasionally with a whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove from the heat and let the mixture sit at room temperature for at least 1 hour. This will allow the lavender to steep (infuse) into the cream. ~ Next is only for the extravagant lavender lovers ~ after the mixture has cooled to room temp... cover and refrigerate over night; this will deepen the lavender flavor.

Pre-heat oven to 325°F and place your oven rack in the center position. Re-heat the infused cream to a very-slight simmer, stirring a few times.

In a medium-sized mixing bowl, whisk together the egg yolks and 1/3 cup sugar until slightly thickened. One important step is to 'temper' the egg mixture whisking 1/4 cup (at a time) of the warmed cream into the egg mixture; this keeps from ending up with scrambled eggs.

Strain the custard through a fine sieve into a container with a pour spout, skim off any bubbles, discard the whole lavender.

Fill six 8-ounce ramekins or brûlée dishes almost to the top with the custard; place the ramekins in a shallow roasting pan so that the edges are not touching.

To bake gently ~ add hot water to the roasting pan, filling until the water is halfway up the sides of the ramekins. Loosely cover the pan with foil; bake 35-45 minutes (this time will vary depending on the your oven's personality and the actual size of dishes and pans you use), or until the custard is set in the middle, when a sharp knife inserted comes out clean.

Remove each ramekin from the water bath and place on a wire rack to cool to room temperature... then refrigerate, uncovered, and cool thoroughly.

To make the topping ~ this is where your custard turns into brûlée ~ at least 30 minutes before serving... sprinkle a generous amount of sugar on top of each custard. Using a culinary blowtorch melt the sugar by slowly moving, back and forth, over the surface until the sugar bubbles, liquefies, and lightly browns. Place the brûlée back in the refrigerator to allow the topping to harden, at least 15 minutes. Voilà brûlée!

If it is your first time making this elegant dessert you should know... unless you are going to eat all the little brûlée ~ wait to torch the sugar. If it stays in the refrigerator overnight, the hard topping will begin to go back to a liquid; although it will still be edible.