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Start by infusing the lavender in the milk. In a saucepan, pour the milk then add the lavender. Leave to infuse over low heat for about 5 minutes.
Cut the apricots in 2 and pit them.
In a bowl, mix the flour, sugar and a pinch of salt.
Add the eggs and mix vigorously with a whisk. Then incorporate the warm milk little by little into the preparation (by filtering it to remove the lavenders) while continuing to whip to avoid lumps. Cover the salad bowl and let the dough rest in the fridge for an hour.
Preheat the oven to 200°C. Take the preparation out of the fridge and mix quickly. Butter a gratin mold and pour a tablespoon of sugar by distributing it in the bottom and on the edges of the mold. Add the apricots to the bottom of the mold and pour your preparation. Bake for 30 minutes at 200°C, without opening the oven door.
Once cooked, let the far rest for at least half an hour inside the oven off then enjoy cold (it's even better the next day), it's ready!