Preheat the oven to 325°F (160°C).

In a saucepan, heat the heavy cream, white chocolate, and dried lavender over medium heat until the mixture is warm and the chocolate is melted.

In a bowl, whisk together the egg yolks and sugar until well combined.

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.

Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a measuring cup.

Divide the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes or until the custard is set.

Remove from the oven and let cool, then refrigerate for at least 2 hours.

Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.

Top with chopped pistachios and serve immediately.