Rhubarb and Anise Hyssop Custards

Preparation time is 15 minutes, Resting time overnight; cooking time 35 minutes

Yield : 4

Ingredients

• 1-pound rhubarb cut in ½ inch (1cm) pieces – (500grams)
• ½ cup cranberry juice – (125ml)
• 1/3 – ½ cup whipping cream – (75 – 125ml)
• 1 cup dried anise hyssop – (250ml)
• 4 egg yolks
• 1/3-cup sugar – (75ml)
• ½ teaspoon vanilla – (2.5ml)

Directions

1. In a non-aluminum pot combine the rhubarb and cranberry juice.  Let boil for 10 minutes or until rhubarb is very tender.  Strain the liquid into a large measuring cup or a glass bowl.  Do not press on rhubarb, for it will make liquid cloudy. Discard the rhubarb and add dried hyssop before liquid cools.
2. Gently stir the whipping cream, to generate at least 1½ cups in total liquid.    Cover with plastic wrap, and let flavours to infuse overnight in the fridge.
3. Bring the flower infused cream to room temperature.
4. Preheat oven to 325°F
5. Combine egg yolk, sugar and vanilla in a large bowl and stir gently with wooden spoon until the sugar dissolves.  With the mixture at room temperature, strain into the bowl with the egg yolk mix and press on the flowers to release their flavour.
6. Transfer this new mixture into four ½ cup ramekins. Place the ramekins in a baking dish and pour boiling water into the dish until it comes halfway up the sides of the ramekins.  Place them in the oven and bake for 25 minutes or until just set.  Let cool on rack then refrigerate until time to serve.
7. For rhubarb compote, combine juice and sugar in a small saucepan.  Stir over a medium heat to dissolve sugar.  Add rhubarb, cover and simmer 2 to 3 minutes or until barely tender. Remove from heat and set aside to cool.
8. Garnish desserts with edible flowers and shaved chocolate.