We heard about a new kind of custard the other day. It's called a posset, made from just cream, sugar, and whatever flavorings you might like. And it turns out that it's not at all new! In fact, it's one of the oldest versions of custard around. New or old, this sounds like the perfect dessert for us.
We actually found two different versions of the posset. One version is a drink of hot milk curdled with wine or beer, served with spices and sometimes enriched with egg. This was a common cure for illnesses during the 15th and 16th centuries.
We're more interested in the dessert version! This is made by boiling cream and sugar for several minutes, then stirring in lemon juice, a little liquor, or any other desired flavorings. Poured into ramekins, this mixture sets into a loose pudding-like custard. Some kind of acidic ingredient is necessary to help the cream thicken.
If you have access to really good fresh cream from a local dairy, this seems like a fantastic way to showcase it. Add some fresh berries or summer fruit on top, and we'll have ourselves an excellent - and very easy! - dessert.
Here are a few recipes we've found:
• Lemon Posset from food52 - this was what first got us curious about possets!
• Clementine Posset from Bon Appétit
• Lime and Lemon Posset from Epicurious
Related: Butterscotch Pudding from Shuna Fish Lydon
(Image: Sarah Shatz courtesy Food52)
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My mom makes a Chinese version with fresh ginger! I love it and now I make it too.
We call it pudding and I never thought about it being related to possets but it's really the exact same thing!
Sounds simple, and I bet it would be tasty with some fresh strawberries or raspberries on top. Though I try to keep the cream usage to a minimum...
http://single-girl-gourmet.blogspot.com
@Lacey8685: my mom only ever used milk (traditionally buffalo milk but I use whole cow's milk) to make our ginger version.
I think one of Jane Austen's characters drank a posset!
@Slow_Lorus do you have a recipe for that??? sounds yummmy
I've made this before! I never knew it was an actual recipe! :-) Can't wait to make it again, and Ginger sounds awesome in it!
Is this similar to rennet set milk (Junket tablets)? We made a lot of rennet custard growing up and lots of egg based, baked custard. They were cheap, filling and nutritious for a large family.
@missmimichi - no recipe really.
I use about 1 TBS of finely grated ginger per serving but you can use more or less depending on your taste. I squeeze the juice out of the grated ginger and use it like the lemon juice in the posset directions.
The important thing is to work QUICKLY and after you pour it into individual ramekins/custard cups/rice bowls do not disturb them at all until it sets up properly. If you blow across the top of one you should be able to see if it has set or is still liquid...or the worst, if it has curdled instead and you have to start a new batch.
I tried this recipe last night. Turned out really nice. Reminded me of lemon curd.
Sounds pretty similar to my all time Italian favorite panna cotta.