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  • Jefferson Adams

    Gluten-Free Dessert of the Season: Butterscotch Pots de Crème

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

      These delightful gluten-free pots de créme are easy to make, perfect for spring, and guaranteed to please.


    Image: CC--Kurman Communications, Inc.
    Caption: Image: CC--Kurman Communications, Inc.

    Celiac.com 03/23/2019 - Want a killer gluten-free dessert that’s easy to make, perfect for spring, and practically guaranteed turn some heads and draw rave reviews? Try these butterscotch pots de creme. If you’re unfamiliar, butterscotch pots de creme is a French dessert that’s a delightful marriage of creme, butter, sugar, egg yolks, and a bit of vanilla bean. Simple, right? Simple, but deceptively, deviously delicious. And delightfully gluten-free. Enjoy!

    Ingredients:

    • 3½ cups heavy cream
    • 1 teaspoon vanilla extract, or one real vanilla bean, if you like
    • 3 tablespoons Scotch whiskey
    • 4 tablespoons salted butter
    • 1¼ cup dark brown sugar (regular brown sugar in a pinch)*
    • 9 egg yolks, beaten
    • pinch of salt



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    Directions:
    Heat oven to 350 degrees.

    Place the cream in a heavy-bottomed pot over medium heat. 

    Add vanilla. If using the bean, then split the vanilla bean, scrape the seeds into the cream and drop in the pod, as well. 

    Bring the cream and vanilla to a simmer. 

    Remove the vanilla pod and discard.

    In a separate pan, melt the butter with the sugar, whiskey, and a pinch of salt.

    Heat the mixture until it begins to bubble. 

    Slowly whisk the heated cream mixture to the butter and sugar mixture.

    Beat the egg yolks well. 

    Slowly whisk a bit of the hot cream-butter mixture into the yolks to help warm them up.

    Then slowly whisk the warmed yolks into the hot cream-butter mixture, until well mixed and thick.

    Pour mixture into six 6-ounce ramekins. 

    Place ramekins in a baking pan with high sides. 

    Add hot water to the baking pan until halfway up the sides of the ramekins. 

    Cover pan with foil and bake for 30 to 35 minutes, or until the mixture sets. 

    Allow to cool, and serve at room temperature.

    Tops with whipped cream, chocolate shavings, fresh berries and a dash of sea salt, as desired.

    *If you want to get fancy, you can use dark Muscovado sugar, which is available at specialty shops.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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