Vanilla Cream with Lavender Jelly
Cut the vanilla bean in half and scrape the seeds out of the bean. Place the vanilla bean and the seeds in the cream. Mix with the milk and 2 tablespoons of sugar in a saucepan and bring to a boil. Beat the yolks and the eggs with 2 tablespoons of sugar until smooth. Pour in the hot cream, stirring continuously. Pour through a sieve.
Preheat the oven to 120°C (approximately 250°F).
Transfer the liquid into ovenproof glasses. Carefully cover the top of each glass with foil. Place the glasses into a deep baking pan. Pour about two fingers' width of hot water. Let thicken for about 1 hour in the oven.
Remove from oven, let cool and chill for at least 4 hours.
Bring the remaining sugar with 125 ml (approximately 1/2 cup) of water to a boil. Remove from heat and place the lavender flowers in the syrup. Cover and let cool. After about 10 minutes, strain the syrup through a sieve.
Before serving, open the glasses and drizzle with syrup. Serve chilled.