Preheat oven to 300°. In a heavy-bottomed saucepan, bring the cream and lavender to a gentle boil. Remove from heat and allow the lavender to infuse with the cream for about 3 minutes.

Whisk the egg yolks with the sugar until light and creamy. Remove lavender from cream. Slowly pour the cream into the egg and sugar mixture, blending well.

Divide mixture between 2 ramekins or custard cups. Place them in a pan and carefully fill the pan with warm water, until it reaches halfway up the sides of the ramekins. Bake custards until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle one teaspoon of sugar over each custard. Melt the sugar with a small hand-held torch or place under broiler. Re-chill custards for a few minutes before serving.