Lavender Pot de Creme

3 cups milk

3 cups heavy cream

1/4 cup fresh lavender

19 egg yolks

1 1/4 cups sugar

PREHEAT OVEN TO 250

Step 1. In a non reactive sauce pot you want to scald the milk, cream, and the lavender on a medium heat. This will take about 10-15 minutes

Step 2. In a medium sized bowl add the egg yolks and sugar and beat until everything is a pale yellow color.

Step 3. Strain the lavender through a wire mesh into a pourable container. Slowly start adding the liquid to the egg mixture a little at a time while stirring throughout. Once everything is mixed strain through a very fine wire mesh incase any eggs got a little cooked. You want to let sit for about 20-30 minutes to let the bubbles subside.

Step 4. Pour liquid mixture into small cups of your choice (make sure there oven proof). Place the cups into  a roasting pan and pour hot water 1/4 of the way up the sides of the cups and cover with foil. Place into oven for about 50 minutes. To make sure the custard has set. Peel away some of the foil ( be careful of the steam that will com out) and give the side of the pan a little tap. It should have a little jello wiggle to it. If it moves like water then cover and put back into the oven for about another 10 minutes.  Place into refrigerator for about 2 hours before serving.