Pour the cream into a heavy-bottomed saucepan and add lavender, vanilla and salt.  Heat over medium heat, stirring occasionally with a whisk or wooden spoon.  When the mixture begins to simmer (watch for tiny bubbles to form around the edge of pot), remove from heat and cool at room temperature for a minimum of  one hour to allow the lavender flavor to infuse into the cream.

Preheat oven to 325 degrees and put rack in centre of the oven.

In a large mixing bowl whisk eggs and sugar until a light yellow color and slightly thickened.

Return lavender infused cream to burner and heat just to barely a simmer, stirring once or twice.

Whisk in a small amount of hot cream mixture to the eggs to temper it. Add the remainder of the hot cream in a slow thin stream, while whisking, until completely blended.

Strain through a fine sieve.

Pour the prepared custard into six 8 ounces ramekins or crème brulee dishes until almost at the top.  Place each into a large shallow roasting pan or rimmed baking sheet leaving a small space between each.  Fill the pan with hot water until just about half way up sides of ramekins.

Cover loosely with foil and bake for 35 to 45 minutes.  I used the crème brulee dishes (which are shallower than a ramekin) and they are perfectly done after 35 minutes.  The custards should be set up and the tip of a sharp knife inserted in the centre should come out clean.

Carefully remove the ramekins to a wire rack to cool before refrigerating them to cool completely.

At least 30 minutes prior to serving, remove ramekins from fridge and sprinkle generously with the sugar. Place the custards under the broiler and watch carefully until the sugar begins to bubble and crisp up and all the sugar has melted. You have to watch carefully using this method. Remove from oven and return to the refrigerator to harden.