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1
Combine the cream, half-and-half, sugar, and honey in a nonreactive saucepan.
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2
Heat over medium-low heat to just below the boiling point, stirring with rubber spatula or wooden spoon to dissolve the sugar and honey.
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3
Remove from the heat and add the lavender.
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4
Cover and let steep for 10 minutes.
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5
Pour the mixture through a fine-mesh sieve into a bowl, pressing the lavender with the back of a large spoon to release the liquid.
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6
Discard the lavender.
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7
Return the flavored cream to the saucepan.
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8
Place the pan over medium-low heat and reheat to just below the boiling point.
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9
Whisk the egg yolks in a small bowl.
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10
Gradually whisk about 1 cup of the hot cream into the yolks to temper the eggs.
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11
Add the mixture to the saucepan with the remaining cream and cook, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
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12
Do not let the mixture boil, or the eggs will curdle.
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13
Remove from the heat and pour through a fine-mesh sieve into a large stainless steel bowl.
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14
Stir the custard gently for a few minutes to cool slightly.
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15
Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate until ready to serve.
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16
It can be kept overnight.
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17
To make lavender sugar, combine 1 cup sugar and 1 teaspoon dried lavender in a glass jar and let stand for 1 day.
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18
Grind in a spice grinder before using.
