White Chocolate Posset

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Make sure to adjust the rack to the middle position for even baking.

2. 2

   In a medium saucepan, whisk together the sugar, egg yolks, and salt until pale and thick.

   Tip: Use a whisk to ensure a smooth mixture.

3. 3

   Add the melted butter and vanilla extract to the saucepan and whisk until combined.

   Tip: Make sure to scrape the sides and bottom of the saucepan to avoid any lumps.

4. 4

   Gradually pour in the heavy cream, whisking continuously until the mixture thickens.

   Tip: Be patient, as this may take a few minutes.

5. 5

   Remove the saucepan from the heat and stir in the white chocolate until melted and smooth.

   Tip: Use a spatula to scrape the bottom and sides of the saucepan.

6. 6

   Strain the posset into a clean bowl to remove any lumps or air bubbles.

   Tip: Discard any remaining lumps or sediment.

7. 7

   Whisk in the flour until just combined, being careful not to overmix.

   Tip: A few lumps are okay, but overmixing will result in a tough texture.

8. 8

   Pour the posset into individual serving cups or ramekins.

   Tip: Make sure to leave about 1 inch of space at the top for cooling.

9. 9

   Place the cups in a large baking dish and add hot water to come halfway up the sides.

   Tip: This will help the posset cook evenly and prevent it from cracking.

10. 10

    Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.

    Tip: Don't overbake, as this will result in a firm texture.

11. 11

    Remove from the oven and let cool to room temperature.

    Tip: Cover with plastic wrap or aluminum foil to prevent a skin from forming.

12. 12

    Refrigerate for at least 2 hours or overnight before serving.

    Tip: This will allow the flavors to meld together and the posset to set properly.

13. 13

    Serve chilled, garnished with a sprinkle of sugar or a few fresh berries if desired.

    Tip: This is optional, but adds a nice touch to the presentation.