Preheat oven to 325°F (165°C). Place four 6-ounce ramekins in a large baking dish and set aside.

In a medium saucepan, combine heavy cream, vanilla bean pod and seeds, and lavender buds. Heat over medium until small bubbles form around the edges (do not boil). Remove from heat, cover, and steep for exactly 15 minutes.

Strain the cream mixture through a fine-mesh sieve into a clean bowl or measuring cup, pressing gently on the lavender to extract flavor. Discard solids.

In a medium bowl, whisk together egg yolks, 1/3 cup sugar, and salt until pale and slightly thickened, about 1 minute. Slowly drizzle in the warm cream while whisking constantly to temper the eggs.

Divide the custard mixture evenly among the four ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 32-38 minutes, until the custards are set around the edges but still jiggle slightly in the center when gently shaken.

Carefully remove ramekins from the water bath and let cool to room temperature on a wire rack, about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, blot any condensation from the custard surfaces with a paper towel. Sprinkle 1-1.5 tablespoons superfine sugar evenly over each custard.

Using a kitchen torch, caramelize the sugar by moving the flame in circular motions 2-3 inches above the surface until golden and bubbling. Let the brûlée harden for 2 minutes before serving.