Gluten Free Salted Caramel Pots de Crème Recipe

by Carol Kicinski on November 24, 2012

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Ok, I know we here in American just went through an eating fest and consumed more food than anyone has a right to in such a short period of time. And who needs another dessert right now? Well, in my opinion, there is always room for more dessert!

After all the pumpkin and pecans I was in the mood for something different, something a little lighter. But something still appropriate for fall. I was in the mood for caramel!

Pots de Crème are so simple, with only 3 ingredients (Ok – four if you count the salt!), it is a go-to dessert for me when I want something a little special but am not in the mood for doing a lot of work. And seriously? I think I have done enough work in the kitchen for a while.

There are a lot of great reasons to make caramel with agave; it is already liquid so it takes less time, it is safer (melted sugar is so hot it can cause serious burns – trust me on this), the dark, raw agave already starts with lovely caramel undertones, and it has the added benefit of being refined sugar free. I used Organic Raw Blue Agave from Wholesome Sweeteners for this recipe.

Salted Caramel Pots de Crème sounds fancy and like you spent a lot of time and effort to make them. Let’s not tell anyone how easy it really was!
Salted Caramel Pots de Creme

Gluten Free Salted Caramel Pots de Crème Recipe

Ingredients

¾ cup Raw Blue Agave
2 cups heavy cream
6 large egg yolks
½ teaspoon sea salt

Directions

Bring the agave to a boil in a large saucepan with high sides; use a larger pan than you think you will need. Let boil for 1 minute, carefully add the cream (it may splatter when you pour it in) and let cook for 1 minute just to heat the cream

Whisk the egg yolks in a mixing bowl. Ladle in about ¼ cup of the warm cream mixture and stir. Add the egg mixture into the cream, whisk together, and cook, stirring, until thick enough to coat the back of a spoon, about 5 minutes.

Pour the mixture through a fine meshed strainer into a pitcher and pour into small bowls, tea cups or ramekins. Refrigerate for 4 hours or until firm. Sprinkle each serving with a little salt and serve.

Servings:

A gluten free recipe that serves 6.

Ready for dessert?

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Categories:    Dessert
  • http://www.andloveittoo.com SunnyB @ andloveittoo

    Wow! This looks delicious! I do believe we’ll have to try it sometime soon using coconut milk in place of the heavy cream. Thank you for the inspiration. xoxo

    • Carol Kicinski

      Hi Sunny – it works great with coconut milk (use full fat) – I make chocolate pots de creme that way all the time! Enjoy!

  • http://www.SherryFredley.com Sherry Fredley

    This sounds delicious………… and your photos are drool inducing!

    • Carol Kicinski

      Thanks Sherry!

  • Pingback: Vegetarian, Gluten-Free Roundup: Who knew you could pop sorghum?

  • http://beyondthepeel.net/category/blog France @ Beyond The Peel

    I can’t wait to try this. Do you think this would work well with honey?

    • Carol Kicinski

      I am not sure but I see no reason why you shouldn’t give it a try. It would have a different flavor as honey is distinct but that might be a really good thing! If you try it out, let me know how it works.

  • Jeanne

    Gorgoeus!

    • Carol Kicinski

      Thank you!

  • http://www.eternallyglutenfree.com Dominick Cura

    That looks so delicious!! I’ve been looking for a recipe to make with some leftover heavy cream and I found one! This is perfect because I love caramel so much too!

    • Carol Kicinski

      Thanks Dominick and enjoy!

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