1. Preheat the oven to 180 °C.
2. Heat up the cream in a small saucepan with the sprig of lavender. Turn off the heat as soon as it reaches boiling point. Leave it to infuse 5 minutes.
3. At the same time, in a bowl, whip the egg yolks briskly with the sugar. Add the cream while it is still warm, stirring all the while. Pour the mixture into the round dish.
4. Place in the oven for 25 minutes.
5. Leave to cool, then cover and place in the refrigerator for at least two hours.