1 ½ cup whipping cream
1 cup 2% or whole milk
5 ounces bittersweet chocolate 60%
1 T loose Early Grey tea leaves
1 T edible lavender
1 vanilla bean
6 large egg yokes
1/3 cup sugar
To Finish:
Whipped Cream
Mixture of Maldon sea flakes & pinch of lavender
Chocolate shavings
Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Add your vanilla bean (split down the middle lengthwise), Earl Grey tea & lavender to the milk & cream and simmer for 1 minute. Remove from heat and cover; allowing the tea & lavender to steep in the and release the fragrance. Strain the liquid into a bowl and add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool 10 minutes.
Divide custard mixture among six 3/4-cup custard cups or as I did Weck jars. Do not fill more than 2/3rd. Cover each with foil or with the Weck glass covers. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 50 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. Serve with a dollop of fresh whipped cream, chocolate shavings, and light sprinkle of mixed Maldon sea flakes & lavender. (Can be made 2 days ahead. Cover and keep chilled.)
