Those following me on Facebook have seen me banging on about posset for the past few weeks. My Grandma asked me to make this creamy, lemony dream after seeing it on Supersizers.

Problem: neither of us has made posset since leaving England and we're used to making it the old fashion way. I tried talking her out of it but she wouldn’t be moved by tears or money.

What is posset?
Posset (or sack posset) is a drink of warm sweet cream, and eggs curdled with sack (sherry) or ale, spiced with cinnamon that dates back to the Middle Ages and was often given to newlyweds on their wedding nights.

Queen Victoria swore by it and judging by her flock of children, posset worked fantastically!


Image Source: The Kitchn (Yes, that's the correct spelling)


Nowadays posset commonly curdled with lemon or sweet wine, which results in its texture being that of a really creamy crème brûlée rather than runny custard. Also, new age posset contains three ingredients: heavy cream, sugar, and lemon. And it’s normally served in ramekins, martini glasses, and espresso cups.

Unlike crème brûlée, posset is lighter, tangier, and there are no fancy flame throwers involved. It goes from stovetop to frig…that’s it! Your family will think you know what you’re doing.


Image Source: Verses from my Kitchen


This recipe from Verses from my Kitchen is awesome. You can use vanilla extract if you can't find vanilla beans.

**Note**
Place your ramekins in a shallow Tupperware container and pour in your posset. Let it sit for at least four hours.