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!

5 from 1 vote

Print Recipe

Gluten Free Honey Pots de Creme with Raspberries Recipe

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Servings: 6 servings

Calories: 271kcal

Author: Gluten Free & More

Ingredients

• ▢ 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

US Customary - Metric

Instructions

• ▢
  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.

Nutrition

Nutrition Facts

Gluten Free Honey Pots de Creme with Raspberries Recipe

Amount Per Serving

Calories 271 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g35%

Cholesterol 225mg75%

Sodium 43mg2%

Potassium 198mg6%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 25g28%

Protein 5g10%

Vitamin A 560IU11%

Vitamin C 11.2mg14%

Calcium 119mg12%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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