Gluten Free Salted Caramel Pots de Crème Recipe

by Carol Kicinski on November 24, 2012

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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

Gluten Free Salted Caramel Pots de Crème 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.


This Gluten Free Salted Caramel Pots de Crème recipe serves 6

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{ 10 comments… read them below or add one }

SunnyB @ andloveittoo November 25, 2012 at 9:46 pm

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 November 26, 2012 at 2:11 pm

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


Sherry Fredley November 28, 2012 at 7:01 am

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


Carol Kicinski November 28, 2012 at 11:56 am

Thanks Sherry!


France @ Beyond The Peel December 1, 2012 at 1:31 pm

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


Carol Kicinski December 1, 2012 at 4:36 pm

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 December 1, 2012 at 4:26 pm



Carol Kicinski December 1, 2012 at 4:27 pm

Thank you!


Dominick Cura December 4, 2012 at 9:46 am

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 December 6, 2012 at 3:44 pm

Thanks Dominick and enjoy!


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