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