Lavender Honey Creme Caramel
1/4C Meadow Vista Honey
1/4C organic cane sugar
2 Tbsp water
1 Tbsp Meadow Vista Honey
2" vanilla bean
pinch dried lavender buds
3C hot milk
3 farm eggs-lightly beaten
Preheat oven to 350º
In a cast iron frying pan, cook honey, sugar and water until it is dark brown. Quickly divide between 8 x 125ml ramekins. Allow to cool. Don't worry, the caramel will become as hard as candy.
In a sauce pan, warm the milk with the honey, scraped vanilla bean and pinch of lavender until scalding, stirring constantly to avoid burning. Once the mixture is hot, whisk in beaten eggs and pour in ramekins.
Place ramekins in a large baking dish (I find lasagna pans perfect for this) and fill halfway with simmering water.
Bake for about 40 minutes- the water should not boil
Remove tray from oven and remove ramekins from water. Let cool and then refrigerate. When ready to eat, run a knife around the ramekin, invert and serve chilled.