Caramel Posset

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Optional: Use a thermometer for accurate temperature reading.

2. 2

   In a medium saucepan, combine the cream, milk, caster sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Adjust the heat as needed to prevent scorching.

3. 3

   In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm milk mixture into the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

4. 4

   Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

   Tip: Don't overcook, or the posset will become too thick.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter until melted and smooth.

   Tip: Be patient, as this may take a few minutes.

6. 6

   Strain the posset into 6 serving cups or ramekins to prevent lumps.

   Tip: If you notice any lumps, whisk them in gently.

7. 7

   Pour the caramel sauce into the bottom of each serving cup.

   Tip: Let it cool and set before serving.

8. 8

   Refrigerate the posset for at least 2 hours or overnight to allow it to set properly.

   Tip: Serve chilled and enjoy!