1/2 c. heavy whipping cream
1/2 c. milk
2 tbsp. honey
3 tbsp. sugar
Pinch salt
7 lavender spikes
2 lg. egg yolks
1/2 c. whipped cream, whipped

Combine cream, milk, honey, sugar, salt and lavender in double boiler. Cook for 10 minutes over hot simmering water, stir frequently. In a small bowl, beat the egg yolks. Add 1/2 cup of custard to the yolks, mixing well. Return to double boiler and stir until thickens.

Remove from heat. Strain custard to remove lavender and put in a bowl. Put waxed paper across custard to prevent skin from forming. Chill until set. Before serving whip cream and fold in custard.