ras el hanout is a North African blend of numerous spices, the key ones being curcuma, ginger, cardamon, cumin(caraway), nutmeg and coriander. One of the main use of it is in the preparation of the couscous. In arabic language, 'ras el hanout' means 'head of the shop'.
Pour the cooking liquid in a pan, add the yolks and stir the mixture (the pan has to be in a "bain marie" (double boiler) on the hot plate-hob) to cook it and to introduce air in it : you get a salted sabayon.
Take it off the heat, add the cream and the 'ras el hanout' and gently blend.