Making lavender sugar: pluck the individual flowers from some lavender stalks and mix with 1 kg of sugar, flavor the sugar in a closed vessel for a few days (you can always use lavender sugar).
Bring milk (not reduced-fat!) With the sliced vanilla pod and lavender flowers to the boil and allow to cool, remove the vanilla pod and lavender flowers. Whisk eggs and egg yolks with 75 g lavender sugar and mix with the cooled lavender milk.
Put the mixture in buttered molds lined with a little sugar and let it set in a water bath in the oven at approx. 150 ° for half an hour, then put the molds in the cold for a few hours.
Just before serving, sprinkle with the remaining lavender sugar (fish out the flowers now) and caramelize under the grill or with a bunsen burner.
A fine dessert wine goes well with it, e.g. a Muscat de Beaumes de Venise
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