Butterscotch Posset

Instructions

1. 1

   Preheat the oven to 180°C (350¿tF).

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, light brown sugar, unsalted butter, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   In a small bowl, whisk together the large eggs and vanilla extract. Temper the eggs by slowly pouring the hot cream mixture into the eggs, whisking constantly.

   Tip: Be careful not to scramble the eggs.

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: This should take about 5 minutes.

5. 5

   Remove the saucepan from the heat and stir in the butterscotch sauce, caster sugar, flour, ground cinnamon, and ground nutmeg.

6. 6

   Strain the posset into 6 (250ml) serving cups or ramekins.

   Tip: Discard any excess posset.

7. 7

   Place the cups on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the edges are set and the centers are still slightly jiggly.

8. 8

   Remove the cups from the oven and let cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, sprinkle a thin layer of caster sugar over the top of each posset.

   Tip: Caramelize the sugar by using a kitchen torch or placing the possets under the broiler for 1-2 minutes.