Preheat the oven to 320°F. Bring a pot of water to a boil. In a separate saucepan, heat heavy cream over medium heat. Add  lavender. Let mixture come to a slight simmer along the edges of the pan. Do not let cream boil.

Add 1/4 cup of sugar to milk and stir. Once bubbles form along the edges, remove saucepan from heat. Whisk egg yolks with remaining sugar and salt in a medium bowl. Slowly pour in approximately 1/4 cup of heated cream into egg yolks, whisking vigorously as you pour. This will prevent the eggs from scrambling.

Add warm yolk mixture into the saucepan with the cream, whisking vigorously to combine. Whisk in vanilla. Pour this batter into a large bowl, using a fine mesh sieve to strain.

Use a ladle to distribute the batter among 8 (6 oz.) ramekins. Place ramekins in a deep roasting pan and put in oven on the second to lowest rack. Pour boiled water (from step 1) into roasting pan until it reaches halfway up the sides of the ramekins. Be careful not to pour any water into the actual ramekins.

Bake at 320°F for 1 hour, or until creme brulée is set and the centers tremble only slightly. If after 1 hour the creme brulée is not set, increase heat to 350°F for another 10 minutes, keeping an eye on them. Let creme brulée come to room temperature before covering in plastic wrap and placing the fridge to chill for at least 3 hours (or overnight).

Sprinkle 1-2 teaspoons of granulated sugar on top of each creme brulée. Place under broiler for 1 minute, until the top turns crisp and amber, with a few dark spots. Serve immediately.