Hawaij Spiced Pots De Creme Recipes

POTS DE CREME

Steps:

• Preheat the oven to 300 degrees F.
• Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
• Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
• Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
• Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

HAWAIJ SPICED POTS DE CRÈME

Steps:

• 1. Preheat the oven to 325 ̊F. 2. Put the chocolate in a heatproof bowl. Bring 1⁄2 cup of the heavy cream just to a boil. Pour over the chocolate and allow to sit for 1 minute. Gently stir with a spatula until combined and smooth. Set aside. 3. Whisk together the egg, yolks and agave syrup in a large bowl until well combined. Set aside. 4. Combine the milk, remaining 1⁄2 cup cream, and coffee in a medium-sized pot and bring to a boil. Keep a close eye on the pot to make sure it doesn't boil over. 5. Drizzle a small amount of the hot milk mixture into the eggs and whisk to temper them. Slowly pour the remaining liquid into the eggs. 6. Whisk this into the chocolate mixture until fully incorporated. Stir in hawaij spice blend. 7. Pour the mixture (now a custard) into 6 to 8 ramekins or other oven-safe bowls. 8. Put the ramekins in a roasting or baking pan and pour hot water into the pan so it comes halfway up the side of the ramekins. Cover tightly with aluminum foil, poke a few holes in the corners, and carefully put in the oven. 9. Bake for 30 to 40 minutes, until the tops are slightly dark and the pots de crèmes jiggle slightly when shaken. 10. Carefully remove the pan from the oven. Keep covered and allow to cool for at least 10 minutes. Take off the aluminum foil, remove from the pan, and allow to cool to room temperature. 11. Pots de crème can be served warm (they will have a pudding-like consistency), or can be stored in the refrigerator, covered, for up to 2 days and served cold (they will firm up, which I prefer). Top with whipped cream, if you like. If you can't find Hawaij at your grocer, a recipe follows. Mix the spices together until well combined. Use immediately in coffee, tea, or desserts, or store in a dark, airtight container in the pantry.

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Steps:

• Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
• Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

HAWAIJ (SPICE MIX FROM YEMEN)

Steps:

• In a dry frying pan, roast the whole spices for 1-2 minutes until fragrant. Remove from the heat and add to a spice grinder or pestle & mortar
• Grind the spices until a fine powder. Stir in the turmeric.
• Store in airtight jar for up to 6 months.
• 2 tsp of the spice mix or less is generally enough for one use.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.