Honey lavender custard

Wash the sprig of lavender (from the garden) and remove the flowers.

Heat the milk in a saucepan. Add the lavender flowers and let the milk simmer for about 15 minutes at a low setting.

In the meantime, whisk in a bowl the egg yolks, cornstarch, sugar, honey and 4 tablespoons of the warm milk. Pour the rest of the milk through a sieve and pour it into a thin stream while constantly tapping the egg yolks.

Pour the mixture back into the pan and let it simmer for a short time until custard.