Recipe:

Preheat the oven to 165°C.
Bring the cream to the boil and add the chamomile. Let this steep for 10 minutes.
Beat the egg yolks and sugar until light and creamy.
Slowly add the warm cream to the egg mixture while stirring.
Mix in the vanilla and pour the mixture into small ramekins.
Place the ramekins in a baking dish with water (water bath) and bake for 30-40 minutes.
Let the ramekins cool, sprinkle with sugar and caramelize the top with a blowtorch.