Gluten Free Salted Caramel Pots de Creme

Gluten Free Salted Caramel Pots de Crème Recipe

OK, I know we here in America 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

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Gluten Free Salted Caramel Pots de Creme
Gluten Free Salted Caramel Pots de Crème Recipe
Prep Time
15 mins
Cook Time
5 mins
Setting Time
4 hrs
Total Time
20 mins
 
Course: Dessert
Cuisine: French
Servings: 6 people
Calories: 416 kcal
Author: Carol Kicinski
Ingredients
  • ¾ cup Raw Blue Agave
  • 2 cups heavy cream
  • 6 large egg yolks
  • ½ teaspoon sea salt
Instructions
  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Gluten Free Salted Caramel Pots de Crème Recipe
Amount Per Serving
Calories 416 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 303mg 101%
Sodium 233mg 10%
Potassium 79mg 2%
Total Carbohydrates 23g 8%
Sugars 18g
Protein 4g 8%
Vitamin A 28.5%
Vitamin C 0.6%
Calcium 7.5%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Agave Caramel Custard Gluten Free Gluten Free Recipes Pots de Creme Salted Caramel
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  1. November 25, 2012

    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

    1. Carol Kicinski
      November 26, 2012

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

  2. November 28, 2012

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

    1. Carol Kicinski
      November 28, 2012

      Thanks Sherry!

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  4. December 1, 2012

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

    1. Carol Kicinski
      December 1, 2012

      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.

  5. Jeanne
    December 1, 2012

    Gorgoeus!

    1. Carol Kicinski
      December 1, 2012

      Thank you!

  6. December 4, 2012

    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!

    1. Carol Kicinski
      December 6, 2012

      Thanks Dominick and enjoy!

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