Lavender Honey Creme Brulee Bars

A delightful twist on the classic dessert featuring rich cream, honey, and floral lavender.

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Preheat the oven to 325°F (160°C). Grease an 8×8 inch baking pan.
Combine the heavy cream, whole milk, honey, and dried lavender in a saucepan. Heat over medium heat until just simmering, then remove from heat and let it steep for 15 minutes.
Whisk together the egg yolks and sugar until pale. Slowly add the strained cream mixture and vanilla extract, whisking to combine.
Pour the custard into the prepared baking pan. Place the pan into a larger baking dish and fill the larger pan with hot water until it reaches halfway up the sides of the smaller pan.
Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. Let cool to room temperature, then chill in the fridge for at least 2 hours.
Sprinkle an even layer of granulated sugar on top of the custard and use a kitchen torch to caramelize the sugar until golden and crispy.
Allow the bars to cool slightly before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid caramelizing the sugar until ready to serve.