Vanilla Posset
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You know, vanilla posset is one of those elegant desserts that sounds fancy but honestly couldn't be simpler to make. With just about 45 minutes from start to finish, you'll have something that tastes like you spent hours in the kitchen. The egg yolks give it this wonderfully rich, creamy texture that feels indulgent, and they're actually packed with choline, which is great for brain health. What I love most is how inexpensive it is to pull together, especially when you probably have most of these pantry staples already. It's the perfect dessert when you want to impress someone without the stress.
Ella x
Ingredients
- 400 mlmilk
- 150 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 4large egg yolks
- 1 teaspoonpure vanilla extract
- 1 teaspoonsalt
Detail level
Instructions
- 1
Preheat your oven to 160°C (325°F).
- 2
In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to let it boil.
- 3
In a separate bowl, whisk together egg yolks and vanilla extract until pale and thick.
Tip: Make sure to whisk well to avoid lumps.
- 4
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
Tip: This is called tempering and it will prevent the eggs from scrambling.
- 5
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: This should take about 5-7 minutes.
- 6
Remove from heat and stir in the unsalted butter until melted.
Tip: Be patient, it may take a minute or two for the butter to melt completely.
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