In a medium sauce pan and on a medium heat add heavy whipping cream and heat it up just until it's hot but not boiling. Remove from heat, add vanilla and lavender and set aside. Let lavender to infuse the cream for 30 minutes.
Preheat the oven to 300 F.
Meanwhile in a medium mixing bowl, whisk egg yolks with a sugar.
Strain infused cream and discard the lavender. Add half of the cream mixture into the eggs and whisk until nice and smooth. Add the remaining cream and keep whisking until you have a smooth custard.
Strain the custard back into the sauce pan or another clean bowl.
Place prepared ramekins in a large high-sided baking pan and divide the custard between the ramekins.
Carefully and slowly fill the pan with hot water halfway up the ramekins.
Place the pan in the oven and cook for 50-60 minutes until slightly wobbly in the center. Remove creme brulee from the oven, let it cool completely and refrigerate for at least 2 hours.
When ready to serve, sprinkle each ramekin with 1-2 tablespoons of sugar and heat with a small kitchen blowtorch until sugar caramelizes.
*If you don't have a kitchen blowtorch, you can place your ramekins with the sprinkled sugar under the broiler for 3-4 minutes until sugar caramelizes.