1. Preheat oven to 300 degrees F.2. In a medium saucepan, heat cream and vanilla bean until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla caviar until combined. Gradually whisk warm cream into egg yolk mixture (add slowly at first to temper the eggs).3.In a small saucepan, melt ½ cup sugar until it is a dark caramel color. Gradually whisk melted sugar into the cream and egg mixture. The hot sugar will sizzle and harden slightly. Stir until all the pieces dissolve into the cream. 4. Add 2-3 drops of lavender *optionalPlace 6 4-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.To serve, sprinkle 1 tsp of sugar evenly over the top of each custard. Burn the sugar using a blow torch until caramel brown.