Gluten Free Honey Pots de Creme with Raspberries Recipe
To be honest, honey was never something I thought too much about. I had that little bear shaped bottle in my cupboard that I used to sweeten my tea now and again but I never really considered it an ingredient.
That all changed when I tasted Wholesome Sweeteners Fair Trade Organic Honey. It was then that I realized that all honey is not alike. There is a depth and richness to this honey that just cried out to be the star ingredient in a recipe not just a sweetener for a cup of tea. And the recipe I decided to let the honey headline in was Pots de Crème.
Pots de Crème is really nothing more than a fancy way to say custard. They are whipped up in no time, baked in a water bath and then cooled for a few hours in the fridge. If you want to sound like a hick, call them “potz dee creem” if you want to sound like a fancy gourmet, pronounce them correctly as in “po de krehm” with that phlegmy French thing going on in the back of your throat.
Normally made with chocolate, pots de crème are so easy to prepare they can be made on a weekday but fancy enough to serve at a dinner party. Made with honey these babies become downright magical. The honey intensifies into a warm, caramely sweetness and with a few tart raspberries as a counter point, the dessert achieves perfect balance.
Put a few raspberries in a ramekin (a small oven-proof dish)…
pour in the prepared custard and bake. Easy-peasy!
Gluten Free Honey Pots de Creme with Raspberries Recipe
- ½ pint fresh raspberries
- 2 cups half and half
- Pinch kosher or fine sea salt
- 6 egg yolks
- ½ cup honey
- 1 teaspoon pure vanilla extract
- Mint leaves for garnish
- Preheat the oven to 350 degrees. Place 6 ramekins on a baking dish with sides. Place 3 or 4 raspberries into each ramekin. Heat 1¾ cups of the half and half with the salt just to the boiling point. In the bowl of an electric mixer, beat the remaining half and half, egg yolks, honey and vanilla until the mixture starts to thicken, about 2 minutes. Turn the mixer to low and gradually pour in the hot half and half. Pour the mixture through a strainer into a large measuring cup or pitcher. Pour the mixture into the ramekins. Put the baking dish into the oven then pour some hot water into the baking dish until it comes half way up the sides of the ramekins. Bake for 25 - 30 minutes or until the custards are set and golden brown. Carefully remove the baking pan from the oven, let the pots de crème cool and then refrigerate for 2 hours or over night. To serve, top with more raspberries and a sprig of mint.
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These are gorgeous, Carol! I’m dreaming up a dairy-free version made with coconut milk in my head…even though that really wouldn’t align with the whole French theme. Fun to play, just the same. :) Thanks for the inspiration.
I see no reason why they wouldn’t work dairy free – and we don’t need to tell the French :) Shh, it will be our little secret!
These look fantastic, Carol! I’m sure my family would all gobble it up, no questions asked. :)
These look soo good!! It makes me wish I could ditch my egg-free, dairy-free diet!
Thanks, your comment has me thinking…gotta be a way to make a good d-free egg-free pot de creme. Hmmm, now I have a challange :)
When you figure this out, please please please post it! I would love to see how you make custard egg free!
This does get me thinking as well… I know some vegan pumpkin pies use cornstarch to thicken up the filling and make it appear more “custard-y,” so perhaps something similar could be done with this. It would be worth a try at any rate!
I will def. let you know!
This looks so good! Honey is my go to sweetener. You’re right, this pot de creme looks great for entertaining, but simple enough for everyday. I think I’m going to make this with coconut milk and see how it turns out. Thanks!
Thanks and let me know!
Yum! Love creamy custardy things!
Simply delightful. Thank you! And since you mentioned chocolate, I can’t get it out of my head. Maybe a dusting of cocoa powder?
haha – in my opinion there is always room for chocolate!
Wow, those little creamy treats look wonderful, especially with raspberries. A few years ago there was some local honey made from an area in the high country that had been destroyed by a wildfire. The new young plants and flowers were the target of the bees and the honey was called wildfire honey. It was so incredible! I bought several jars of it and used it on special occasions. Amazing stuff. So, yes, all honey is not the same!
Bees are amazing – they really are responsible for renewed life. And the of course there is honey…
Those are lovely, Carol! I can’t eat sugar right now, soooooo perfect timing. I’m thinking it’s time to pick some half and half.
Your lovely photos make me wish that I liked custard desserts. They are beautiful.
This sounds like such a delicate and dainty dessert. Not all honeys are created equal at all, I got a jar of mango honey last mothers day, Yumm…
Re Kayla’s comment, you could maybe turn it into a panacotta instead. The flavours would be similar, and the texture still smooth and silky, but not baked with egg.
That’s what I was thinking too – honey pana cotta – yum.
You make me laugh Carol. Pots de creme is definitely a more fun way to say custard. These look absolutely lovely.
These look yummy and simple enough that even I should be able to create a beautiful dessert!
Thank you for the recipe!
I’m slow to make my way over here to comment, Carol, but I think you made these especially for me since you know we raise those darling and amazing honeybees. Of course, their/our honey is the very, very best. ;-) Stunning dessert, dear. Like Hallie, I’m thinking I’ll make it with coconut milk. :-)
You know that is funny, I was actually thinking of you when I made these. Maybe someday I can mooch some honey off you :)
I love this–such a simple and elegant dessert. I also love the tartness that the raspberries bring to balance the sweetness!
I saw this posted on foodgawker, and had to make it immediately. I over beat the eggs which made it a bit too frothy, but what came out of my oven was nothing short of heavenly. It wasn’t too sweet, and the raspberries were such a nice touch. I think I may try this with some cinnamon next time to see how that goes. Thank you for posting this!
Thanks for coming by to let me know! Yes, it easy to get those eggs too frothy but it still tastes great as you say. Let me know about the cinnamon, isn’t that the great things about recipes – that they are jumping off points for others to add their own creativity?
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Just tried this for a small dinner party for friends partaking in a gluten free diet. Was very pleased. Even though ( I guess) I over beat the eggs & custard was not as thick as picture showed, it took longer to cook but was a bit hit with our guests. Will definitely try more of your recipes :)