Maple Posset

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

2. 2

   In a medium saucepan, whisk together the flour and sugar.

   Tip: Use a whisk to avoid lumps.

3. 3

   Add the maple syrup, heavy cream, and egg yolks to the saucepan.

   Tip: Whisk until smooth.

4. 4

   Cook over medium heat, stirring constantly, until the mixture thickens.

   Tip: Be patient, it takes about 10-12 minutes.

5. 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. 6

   Strain the mixture into 6 ramekins or small baking dishes.

   Tip: Discard any lumps or egg solids.

7. 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. 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. 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. 10

    Serve the posset chilled, garnished with a sprinkle of cinnamon if desired.

    Tip: Enjoy!