Maple Posset
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about maple syrup that makes any dessert feel special, and this posset is no exception. What I love most is how incredibly simple it is to pull together, taking just 45 minutes from start to finish. The beauty of heavy cream is that it's packed with fat soluble vitamins and actually helps your body absorb other nutrients, making this indulgence a bit more nourishing than you'd expect. With just a handful of pantry staples and one bowl, you'll have an elegant, silky dessert that tastes like you spent hours in the kitchen. Trust me, this is the recipe I turn to when I want to impress without the stress.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 ggranulated sugar
- 100 mlpure canadian maple syrup
- 300 mlheavy cream
- 4 egglarge egg yolks
- 1 tspground cinnamon
- 1 tspsalt
- 50 gunsalted butter
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F).
- 2
In a medium saucepan, whisk together the flour and sugar.
Tip: Use a whisk to avoid lumps.
- 3
Add the maple syrup, heavy cream, and egg yolks to the saucepan.
Tip: Whisk until smooth.
- 4
Cook over medium heat, stirring constantly, until the mixture thickens.
Tip: Be patient, it takes about 10-12 minutes.
- 5
Remove the saucepan from the heat and stir in the cinnamon and salt.
Tip: Make sure the mixture is smooth and free of lumps.
- 6
Strain the mixture into 6 ramekins or small baking dishes.
Tip: Discard any lumps or egg solids.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
Tip: This will help the posset cook evenly.
- 8
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, or the posset will be too firm.
- 9
Remove the ramekins from the water bath and let them cool to room temperature.
Tip: Cover with plastic wrap and refrigerate until chilled.
- 10
Serve the posset chilled, garnished with a sprinkle of cinnamon if desired.
Tip: Enjoy!
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