Preparation

• Whisk the egg yolks, egg, sugar, salt and vanilla together in a stainless steel bowl. Temper eggs with one ounce hot cream (add cream to the eggs, whisking vigorously). Add remaining cream and stir well.
• Skim the accumulated foam off the top of the custard with a spoon. Evenly distribute the custard base to 4 to 6 ounce ramekins. Place the ramekins in a roasting pan and fill the roasting pan with very hot water, to a level half way up the side of the ramekins. Place in a 350 degree oven for 20 to 30 minutes or until the custards are firm. Refrigerate custards for at least 3 hours.
• Dust the tops of the chilled custards with sugar. Shake off excess sugar. Using a creme brulee torch, flambe the sugared tops until caramelized.
• In a bowl, toss strawberries with lavender honey. Serve the berries with the creme brulee.