Whisk eggs and sugar together in a mixing bowl until mixture is very liquid, and whites are completely blended in, 1 or 2 minutes.
Heat butter in a 7-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and “scrambling”eggs, shaking pan to keep leveling out mixture, and scraping down sides.
Reduce heat to low. Using spatula, smooth surface of eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
Starting at handle side of pan, use spatula to begin rolling omelet into a cylinder shape. About two rolls until omelet is about two inches from opposite side of pan, add a spoonful of lavender custard.
Use spatula to fold last flap of egg over top of cylinder, leaving seam side up.
Slide omelet to edge of pan. Flip onto a plate with seam side down. Even out the shape, if necessary, and tuck in ends, if you like.
To serve, brush surface with honey. Then top with pine nuts and add a side of candied brioche.
Set half the milk, cream, lavender and vanilla to boil on medium heat.
Whisk egg yolks and sugar until smooth and pale yellow.
Add cornstarch to egg yolk mixture, whisking constantly; add remaining milk and beat until blended.
Once cream and milk mixture is at a boil, remove from heat and whisk in yolk mixture beating constantly with wire whisk.
Return to heat and bring to a boil, continuing to whisk.
Once thickened and boiling, while still stirring constantly, remove from heat.
Cover with plastic directly on surface and cool.