Dulce de Leche Posset

Instructions

1. 1

   Preheat the oven to 160°C (325°F).

   Tip: Use a convection setting for an even bake.

2. 2

   Combine the dulce de leche, milk, sugar, and salt in a medium saucepan.

   Tip: Whisk until the sugar dissolves.

3. 3

   Bring the mixture to a simmer over medium heat.

   Tip: Reduce the heat to low once boiling.

4. 4

   In a separate bowl, whisk together the egg yolks, vanilla extract, and flour.

   Tip: Make sure the mixture is smooth.

5. 5

   Gradually add the dry ingredients to the saucepan with the milk mixture, whisking continuously.

   Tip: Don't add too quickly, or the mixture will curdle.

6. 6

   Return the saucepan to the stovetop and cook over low heat, whisking constantly, until the mixture thickens.

   Tip: Check the mixture frequently to avoid burning.

7. 7

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

   Tip: Let it cool slightly before proceeding.

8. 8

   Pour the mixture into 4 ramekins or small cups.

   Tip: Divide the mixture evenly among the cups.

9. 9

   Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, or the posset will become too firm.

10. 10

    Remove the possets from the oven and let them cool to room temperature.

    Tip: Cover with plastic wrap and refrigerate until chilled.