Vanilla Posset
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A comforting dessert of creamy vanilla custard, perfect for a cold winter's night.
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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