Preheat oven to 325°F (165°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan.

In a medium saucepan, combine heavy cream and lavender buds. Heat over medium until small bubbles form around the edges (do not boil), then remove from heat. Cover and steep for 15 minutes to infuse the lavender flavor.

In a large bowl, whisk together egg yolks, honey, and salt until smooth and pale yellow, about 1 minute.

Strain the lavender cream through a fine-mesh sieve into a measuring cup, pressing gently on the buds to extract all liquid. Discard the lavender.

Slowly pour the warm cream into the egg mixture in a thin stream while whisking constantly to temper the eggs. Whisk until fully combined and smooth.

Divide the custard evenly among the ramekins. Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.

Bake for 35-40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken. The custard should register 170-175°F on an instant-read thermometer.

Carefully remove ramekins from the water bath and let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.

Just before serving, blot any condensation from the custard surfaces with a paper towel. Sprinkle about 2 teaspoons of superfine sugar evenly over each custard.

Using a kitchen torch, caramelize the sugar by moving the flame in small circles until the sugar melts and turns deep amber. Let the tops harden for 2-3 minutes before serving.