Heat the heavy cream and half of the lavender buds to the boiling point and let rest covered for 15 minutes.
In a separate bowl lightly beat the whole egg, egg yolks and ¼ cup of sugar, add lemon rind, vanilla extract or vanilla sugar. Strain the heavy cream and discard the lavender.
Slowly add hot cream to the egg mixture, combine well and pure into ramekins or miniature bowls.
Prepare the water bath: place the ramekins into a large baking pan and carefully pour boiling water into the pan between the ramekins, so that water comes up halfway up to the sides of ramekins. Bake for 35-40 min, until the crème brulée is set while gently shaken. Remove the ramekins from the water bath, cool and refrigerate until firm and ready to serve. When ready to serve, spread 1 tbs of sugar, mixed with lavender flowers, over the top of each crème brulée and caramelize it with a kitchen blowtorch.