Place the cream, milk, lavender and lime zest into a saucepan and stir to combine

Over a medium temperature bring it to just before boiling point

Remove from the heat and leave to infuse

Once cool, place the egg yolks and fructose into a bowl and whisk to ribbon stage

Pass the cream mixture through a sieve and slowly pour into the eggs, while gently whisking

Divide between 8 small ovenproof dishes or ramekins, and place the ramekins into a bain-marie

Preheat the oven to 140° Celsius

Place the bain-marie into the oven and bake the crème brûlée for 2 hours until set on the top *

Remove the bain-marie from the oven and carefully lift up the ramekins

Allow the ramekins to cool slightly before placing them into the fridge for at least an hour to set completely

Dust the surface with the caster sugar and grill until golden brown

Serve immediately