Preheat the oven to 350°F. Place the cream and milk in a medium saucepan and add the lavender and vanilla seeds (including the pod). Bring to a boil and turn off the heat. Let the lavender and stems steep for about 15 minutes or until the milk has a lavender flavor. (For a stronger flavor, allow to steep longer.)
Meanwhile, in a large bowl, beat the egg yolks and sugar until smooth. Add Bärenjäger and whisk into the lavender-cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours.
Pour the mixture into 6 ramekins or crème brûleé dishes. Set the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking dish with foil and place in the oven. Bake for 40 minutes or until set. (Test for doneness by jiggling the ramekins.) Remove the baking dish from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate for a few hours or overnight.
Before serving, sprinkle the tops with a thin layer of sugar and caramelize with a small torch or under a broiler set on high.
Garnish each crème brûleé with lavender blossoms.