In a bowl, whisk together the egg yolks, sugar, and honey until light and fluffy.
In a heavy-bottomed pot, combine the heavy cream and scraped vanilla bean and slowly bring to a boil.
Temper the hot heavy cream into the egg mixture.
Continue to whisk in the heavy cream until well combined.
Add the lavender sprigs and let steep in the warm custard mixture for one to two minutes.
Strain the mixture and remove the foam from the surface.
Fill small custard molds or 5½-ounce-sized ramekins with 2.75 ounces (78 grams) of the mixture and place in a water bath.
Bake in a 325-degree oven until firm (approximately 30 to 35 minutes).
Refrigerate the baked custard until ready to serve.
Immediately prior to serving, remove the custard from the refrigerator and sprinkle sugar on the surface. Using a broiler or torch, caramelize the sugar. Makes eight 5-ounce servings.
