Wild honey and lavender crema Catalana

1. Heat up the cream, vanilla pod, and lavender until scolding.
2. Add the hot cream mixture to the sugar, egg yolks, and honey.
3. Mix until it's a solid mass, strain, and pour into ramekins.
4. Cover with cling wrap and place the ramekins in a water bath.
5. Bake at 110°C for 30 minutes.
6. They are ready if they still have a soft, wobbly centre.

Serving suggestions:

• Use in a dish with components of honey, thyme and cinnamon.
• Use in a dish with components of dark chocolate, citrus and ginger.
• Use in a dish with components of white chocolate, hazelnuts and vanilla.