Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a deep baking dish or roasting pan. Bring a kettle of water to a boil for the water bath.

Combine heavy cream, milk, lavender, honey, vanilla bean pod and seeds in a medium saucepan over medium heat. Heat until small bubbles form around the edges (do not boil), then remove from heat. Cover and steep for exactly 15 minutes.

While the cream mixture steeps, whisk egg yolks, 1/4 cup sugar, and salt in a large bowl until smooth and pale yellow, about 1 minute.

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

Slowly pour half the warm cream into the egg mixture while whisking constantly to temper the eggs. Add remaining cream and whisk until fully combined. Strain the entire mixture again through the sieve into a clean container.

Divide custard evenly among the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

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

Carefully remove ramekins from water bath and let cool to room temperature on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, blot any moisture from the custard surfaces with a paper towel. Sprinkle 1-2 teaspoons of sugar evenly over each custard.

Use a kitchen torch to caramelize the sugar, holding the flame 2-3 inches away and moving in circular motions until the sugar bubbles and turns deep amber. Let stand for 1 minute to harden before serving.