Lavender Crème Brûlée

I prepared this as a test for the dessert for my birthday dinner next week, and I'm glad I did, as I wasn't really impressed. The lavender taste didn't seem to go well with the texture of the crème brûlée; somehow it was too much, too stuffy and not fresh enough. I still think of the brilliant lavender ice cream we had during our summer holiday in the Provence - it was just great! I might try Lavender-Honey Ice Cream instead, or retreat to something safe.

Also, the texture of the creme as a whole wasn't that brilliant. I suspect it may have curdled just a tiny bit while it was baking; at least it hadn't curdled before I had placed it in the oven. As I had used a single big saucer instead of four individuals, I'm astonished that this could have happened, but so be it.