Preheat oven to 90°C. Boil the cream, add dried lavender flowers and simmer for about 3 minutes. Remove from the heat and set aside for 5 minutes to allow the lavender to infuse the cream.
Beat together the yolks and sugar just to mix well. Strain the infused cream into the egg mixture and whisk until the mixture is smooth. Pour into ramekins (around 100ml each).
Place the ramekins in a shallow roasting or baking pan. Fill the pan with hot water until it reaches the level of the custard inside the ramekins.
Bake for 60-90 minutes or until the custard is set around the edges but still soft in the centre. The cooking time will depend largely on the size of the custard cups you are using - check at half-hourly intervals. When the centre of the custard has just set and jiggles a little when shaken, you can remove it from the oven, but leave it in the water bath until cooled.
When cooled, remove the ramekins from the water bath and refrigerate at least 2 hours or up to 2 days.
Just before serving, sprinkle about 2 teaspoons of brown sugar over each crème brûlée for caramelising the top. For best results, use a small hand-held torch.
Hold the gas flame 5cm from the sugar,
maintaining a slow and even motion. Stop torching just before the desired degree of colouring is reached, as the sugar will continue to cook for a few seconds after the flame has been removed. Serve immediately.