Hell's Kitchen's Chef Ja'Nel Witt Shares Her Top 5 Holiday Recipes

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  • Chef Ja'Nel Witt
  • Spice Rubbed Scallops with Chickpea, Blistered Tomato and Corn Succotash, Warm Garbanzo Puree Finished with Herb Oil
  • White Chocolate–Chai Pots de Crème’
  • Poached Pear and Fresh Blueberry Tart with Port Wine Caramel and Almond Cream
  • Grilled Mahi Mahi with Citrus Argentine Chimichurri and Charred Sweet Potatoes
  • Anise-Infused Lamb Shank with Tricolor Israeli Couscous, Dried Cranberries and Apples

White Chocolate-Chai Pots de Crème

Luscious white chocolate mingles with a fragrant blend of cardamom, clove and cinnamon. Mmm...

6 oz good quality white chocolate, finely chopped
8 oz heavy cream
8 oz whole milk
6 large egg yolks
6 oz sugar
4 cardamom pods
1 tsp whole cloves
1 cinnamon stick
1/4 tsp grated nutmeg
1 oz ginger chopped
1 tsp whole black peppercorns

-Preheat oven to 300 degrees, place rack in center of oven.
-In medium sauce pan simmer milk with whole spices for approx. 15-20 mins, remove from heat and let steep 15 more mins.
-Strain out spices and return to sauce pan and heat to a simmer.
-In separate bowl whisk egg yolks, sugar and nutmeg until doubled in volume.
-Slowly whisk hot milk into egg mixture until combined.
-Heat cream over medium heat until it simmers.
-Pour hot cream over white chocolate and whisk until smooth.
-Combine egg and chocolate mixture, ladle evenly into ramekins.
-Place ramekins into a 9x13 pan, pour water half way up the ramekins (creating a bain marie).
-Cover pan with foil, and bake 50-55 mins or until custard is set, but slightly wobbly in center.
-Remove from heat, and transfer to wire rack to cool. Transfer to cooler and chill 2 hours.
-Garnish with fresh berries, cinnamon whipped cream, or white chocolate shavings.

(Photo: Courtesy of Chef Ja'Nel Witt)

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