Bring the milk and cream to a simmer in a saucepan and turn off. Add the lavender flowers and allow them to infuse into the warm milk and cream for 10 minutes.

Strain the lavender flowers with a fine mesh strainer.

Stir the honey into the still warm cream until dissolved.

Separate the egg yolks into a bowl, reserving the egg whites for another use. Whip the egg yolks with a whisk until smooth, about 1 minute.

Slowly add the cream mixture to the egg yolks, a bit at a time while whisking while pouring to avoid cooking the yolks with the still warm cream. Add the cream mixture until all is incorporated.

Pour the cream into 4 small ramekins or pots de creme pots. If using ramekins, cover with foil otherwise cover with pots de creme pot lids.

Bring water to a boil and pour it into a deep oven safe baking dish. The water should be about 1 inch deep. Add the pots de creme to the water bath, and place the entire dish in the oven. This is called cooking the pots de creme in a bain marie.

The pots de creme will bake in the water bath so that they don't dry out or burn, but the water will not go into the pots.

Bake for 40 to 50 minutes at 300 degrees F until the pots de creme are set in the center, but still jiggly.

For best results, allow the pots de creme to cool completely before eating.