Salted Caramel Posset

Instructions

1. 1

   Preheat the oven to 160°C (325°F).

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to let the mixture boil.

3. 3

   In a small saucepan, melt the caramel sauce over low heat.

   Tip: Whisk constantly to prevent burning.

4. 4

   Remove the cream mixture from the heat and whisk in the salt, vanilla extract, and large egg yolks.

   Tip: Make sure the egg yolks are fully incorporated before proceeding.

5. 5

   Strain the cream mixture into a clean bowl and whisk in the all-purpose flour.

   Tip: This will help thicken the mixture.

6. 6

   Temper the cream mixture by slowly pouring the melted caramel sauce into the cream mixture, whisking constantly.

   Tip: This will prevent lumps from forming.

7. 7

   Pour the mixture into 6 ramekins or small baking dishes.

   Tip: Make sure to leave a 1/2 inch border around the edges.

8. 8

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

   Tip: Avoid overbaking, as this can cause the mixture to curdle.

9. 9

   Let the posset cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: This will help the flavors meld together.

10. 10

    Just before serving, sprinkle a pinch of fleur de sel and confectioners' sugar over the top of each posset.

    Tip: This will add a nice textural element and balance out the sweetness.