Lavender Crème Brûlée I

Ingredients

 * ½ vanilla bean, split in half lengthwise
 * 1¼ cups low-fat milk
 * 1¼ cups fat-free milk
 * 1½ tsp dried lavender flowers
 * 3 large eggs
 * 4 large egg whites
 * ⅓ cup raw cane sugar plus 6 teaspoons for topping

Directions

 * 1) Scrape the seeds from the vanilla bean pod. In a medium saucepan, combine the vanilla bean pod and seeds, the milks, and the lavender flowers. Bring to a simmer over low heat. Remove from the heat, cover, and steep for 30 minutes.
 * 2) Preheat the oven to 325 °F. Return the pan to medium heat and bring the milk mixture back to a low boil.
 * 3) Combine the eggs, egg whites, and Sugar in a bowl. Slowly whisk the hot milk into the egg mixture, stirring constantly ntil all the milk has been added.
 * 4) Strain the custard through a fine mesh strainer or a colander lined with cheesecloth.
 * 5) Pour ½ cup of custard into each of 12 ramekins and place them in a baking pan. Add enough hot water to the baking pan to bring the water halfway up the sides of the ramekins.
 * 6) Bake for 50 minutes or until the custard is set. Cover and refrigerate until well chilled (1 to 2 hours).
 * 7) When ready to serve, preheat the broiler. P{lace the ramekins of chilled custard on a baking sheet. Sprinkle ½ teaspoon raw cane Sugar in each ramekin and broil quickly until the Sugar is caramelized, 1 to 2 minutes.
 * 8) Watch carefully to avoid burning. Let cool at room temperature for 5 to 10 minutes before serving.