• Yooper

    posted on November 23, 2010 at 9:25 pm

    YUM! Thank you! Much friendlier than our recipe (which is SO good–subbing xylitol, but needing different choc. chips/choc. source):

    Pot de Creme (pronounced “Po’h de’ crem”)

    1 6 oz pkg of semi-sweet chocolate chips
    1 cup cream
    2 eggs
    2 TBS sugar
    1/2 tsp vanilla
    1/8 tsp salt

    Heat cream in a saucepan till almost bubbly (stirring frequently).

    Put chocolate chips, eggs, sugar, vanilla, and salt in a blender, but do not blend yet. When cream is heated, pour over items in blender. Now blend. Pour into fancy cups. Garnish with whipped cream.

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  • Ricki

    posted on November 23, 2010 at 10:06 pm

    One of my all-time fave desserts! And that does look incredibly rich and creamy!! Hope you have a fabulous Thanksgiving, Amy! :) xo

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  • Stephanie

    posted on November 23, 2010 at 10:39 pm

    Gorgeous recipe! Can’t wait to play with this one and make it dairy free. I’m thinking cashew cream…

    Also can’t wait to hear about your juice! Hope you have a great Thanksgiving as well!

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    Amy Reply:

    @Stephanie, You read my mind…as I was making this I was going through all the ways I could make this dairy-free. I think this would also work with hemp milk – I’ve made fabulous dairy-free puddings with almond milk, too. Yes, cashew cream could fill in for the heavy cream. I had a couple other thoughts, too. I’m going to play around with it.

    Hugs,
    Amy

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  • Paula

    posted on November 24, 2010 at 4:36 am

    what a delicious blog! here is so many uncanny inspirations!

    have a nice time,
    Paula

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  • Lauren

    posted on November 24, 2010 at 5:54 am

    This lightened version of pots de creme sounds insanely delicious! The addition of coffee granules sounds especially tasty.

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  • Kristen

    posted on November 24, 2010 at 9:46 am

    How delightful! I am constantly searching for gluten free recipes for a relative, this will be perfect at CHristmas!

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  • Iris

    posted on November 24, 2010 at 10:47 am

    Gorgeous photo! Happy Thanksgiving, Amy and thanks for all of your support and bloggie love! So thankful for everything I’ve learned from your blog!

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    Amy Reply:

    @Iris, I’m thankful for all I’ve learned from you as well, Iris. I cherish your friendship as well. It’s a two way street.

    Hugs,
    Amy

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  • Shirley @ gfe

    posted on November 24, 2010 at 11:44 am

    Stunning, Amy! I can only imagine how happy eating that would make me … do you deliver? ;-)

    Have a wonderful Thanksgiving, Amy! Many thanks to you, too! :-)

    Hugs,
    Shirley

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    Amy Reply:

    @Shirley @ gfe, I hope you had a fabulous Thanksgiving, Shirley!! I’m sure the food was out of this world.

    Big hugs,
    Amy

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  • Desiree Ward

    posted on November 24, 2010 at 4:37 pm

    I just found your blog and LOVE it. I too try and avoid sugar, and use natural sweeteners. It is hard to find gluten free blogs, that focus on healthy recipes as well. Thanks for writing a great blog!

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    Amy Reply:

    @Desiree Ward, Thanks for stopping by & sharing, Desiree. So glad you enjoy my blog.

    Hugs,
    Amy

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  • Tracee

    posted on November 24, 2010 at 7:44 pm

    This looks heavenly. It sounds so easy too. You’re the best!

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  • Liza Vladyka

    posted on November 28, 2010 at 8:27 am

    Hi , I am new to your blog gluten free taste of home sent me I get your news letter now glad to be here

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    Amy Reply:

    @Liza Vladyka,Welcome, Liza! So glad you stopped by. :) Let me know if you have any questions.

    Hugs!
    Amy

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  • Barbara @moderncomfortfood

    posted on November 29, 2010 at 9:02 am

    Simply scrumptious, Amy. I love the kick of coffee you’ve used here and also that you’ve cut way back on the sweetness. I wonder if this would also work well with coconut milk/cream as a substitute for the dairy cream? I bet it would!

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    Amy Reply:

    @Barbara @moderncomfortfood, Oh yes, that would work. :) I’m actually going to make a dairy-free version later today for a guest post I’m doing but plan on using a nut-based cream.

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  • Jenn AKA The Leftover Queen

    posted on December 1, 2010 at 10:12 am

    Hope you and Joe had a lovely Thanksgiving! :)
    These pots de creme are just lovely!

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    Amy Reply:

    @Jenn AKA The Leftover Queen, We did. :) I saw that yours was pretty incredible, too.

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  • Tana Pender

    posted on February 7, 2012 at 7:06 pm

    So, how would it be made dairy free? I get it that you can use alternate milks, but what about the heavy cream? I tried to make a Quinoa Puddding recipe and made Quinoa Pudding milk. It was still good, but more like soup.

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    Yooper Reply:

    @Tana Pender,

    Try coconut cream?

    I love the quinoa pudding recipe, too! We had to add more butter when we didn’t use whole milk, for increased fat content. I would reduce liquid now, or try and use a thickener like cornstarch.

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  • bob

    posted on February 8, 2012 at 4:30 am

    @Tana Pender,
    As you said, dairy free milks will work in this recipe. Using full fat coconut cream would work in place of heavy cream, but would taste a bit ‘coconutty’ which can be good or bad depending on how much you like coconut. Agreeing with what Stephanie and Amy have mentioned, a nut cream would be the way I would go as it would have more of a neutral taste in the final product. Cashews are a great substitute for dairy as they are creamy when pureed and can be used for things such as ice cream. This website tells you how to do it simply: http://talronnen.ca/recipes/cashew-cream/ . Don’t feel intimidated by the process – it is worth doing, and once you’ve made it you’ll think of lots of ways to substitute it for dairy in recipes!

    [Reply]

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