Preparation / Directions:
To prepare custard, combine milk and cream in a mixing bowl. Pour half of mixture into a small saucepan and add sugar and anise hyssop flowers. Place over low heat and heat just until small bubbles appear at pan edge, stirring to dissolve sugar. Remove from heat and stir into remaining milk mixture until well mixed. Set aside to cool. Cover and refrigerate overnight.
Preheat oven to 350øF. Have ready six 1/2 cup custard molds. Select a shallow 9- by 13-inch baking dish and add enough hot water to reach halfway up sides of molds once they are placed in dish. Place dish in oven. In mixing bowl beat together eggs and egg yolks until well blended. Slowly beat in infused milk mixture, then strain through fine-mesh sieve into clean bowl or pitcher. Divide custard evenly among molds. Place molds in baking dish in oven and bake until tip of small knife inserted in center comes out clean (25-30 minutes). Remove molds to wire rack and let cool completely. Cover and refrigerate at least 1 hour before serving.
To prepare syrup place petals in a food processor fitted with metal blade. Add 1/3 cup of the sugar and pulse 4 times to grind pansies into sugar, then process continuously for 30 seconds. Transfer to a small saucepan and add remaining 1 2/3 cups sugar and the water. Bring to a boil over medium heat, stir once, reduce heat to low, and simmer until mixture reaches syrup stage (120øF on candy thermometer). Remove from heat, pour into heatproof container, and let cool completely.
To prepare gooseberry puree, place gooseberries in food processor fitted with metal blade and puree. Force through medium-mesh strainer into a bowl. Sweeten with maple syrup. To assemble custards run a small knife around edges of molds and invert onto serving plates. Pour some of the black pansy syrup over each custard. Arrange 1 to 1 1/2 tablespoons gooseberry puree around each custard in circular fashion to contain syrup. Decorate each plate with anise hyssop flowers and leaves and a black pansy flower.