Preheat the oven to 120'C.
Bring the cream to the boil with bay leaves. Set to a side to infuse for about 10 minutes. Bring back to the boil.
Place the honey and the egg yolks into a bowl and whisk. Pour the hot cream into the bowl and mix together. Pour this mixture into ramekins and place in a deep tray. Boil some water and pour this into the base of the tray. Place in the oven and cook for about 30 minutes. The mixture must be just set when it is cooked.
Remove the ramekins from the bain-marie and place in the fridge. Leave until cold.
Sprinkle the creme brulee with a thin coating of caster sugar and then caramelise the sugar using a blow torch until it is a deep brown colour.
Segment the limes.
Heat a pan and make a dry caramel with the caster sugar. Once the caramel is made add the water and make a liquid caramel. Add the dried lavender and reduce by half to make a syrup. Add the segmented limes to the syrup and allow the limes to poach in the caramel as it cools.
Preheat the oven to 180'C.
Allow the butter to come to room temperature. Add the caster sugar and with a spoon turn it into a smooth paste. Add the flour and beat it until there are no lumps. Fold inthe flaked almonds with the zest and juice of half an orange. Spread the tuile mix thinly in random shapes on a silicon mat. Bake in the oven for 10-12 minutes or until golden brown. When they come out of the oven fold into to desired shapes whilst they are still warm.
For the garnish: Peel and dice the mango and papaya.
Place the ramekin of baked custard in the middle of a plate. Spoon some poached limes, mango and papaya garnish on top of the custard and serve with a tuile on the side.
«When baking the custard do take care not to over cook as it will curdle and split the custard.»