Michelle Bernstein's Tamarind Granita with Brown Sugar Pot de Creme
1 quart fresh tamarind water/juice or combine concentrate with water
Pot de crème:
1 cup heavy cream
1 cup whole milk
1 tablespoon grated ginger
rind of 1 orange
1 star anise
4 extra large eggs
1/2 cup brown sugar
1 cup whipped cream
Freeze in a cold deep pan, shave with a fork every hour until fully frozen.
Pot de Creme:
Preheat oven to 325. Combine the cream, milk, ginger, orange rind and star anise. Heat until it just begins to simmer, remove from the heat. Allow to sit for 20 minutes.
Whisk the egg yolks with the brown sugar together. Strain the cream mixture into the eggs, whisk to combine. Divide the custard into 4-6 cups equally. Place the cups in a baking dish/pan. Pour enough hot water into the dish/pan to come halfway up the sides of the cups. Cover with foil and cook until just set (about 25-30 minutes). Cool on a rack and chill completely.