In a saucepan, combine the heavy cream, milk, and dried lavender. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.

Strain the mixture through a fine sieve to remove the lavender buds.

In a bowl, whisk together the egg yolks and sugar until pale and thick.

Gradually add the lavender-infused cream mixture to the egg mixture, whisking constantly to prevent curdling.

Stir in the vanilla extract.

Preheat the oven to 325°F (160°C).

Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Sprinkle an even layer of granulated sugar over the top of each chilled custard.

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden crust. Allow to cool for a minute before serving.