Lemon Brûlée Posset

This is the kind of dessert I reach for when I want something elegant without spending hours in the kitchen. Lemon Brûlée Posset feels indulgent and cozy at the same time, with a creamy citrus base and that irresistible crackly sugar top. The best part is how effortlessly it comes together, giving you a restaurant worthy dessert with very little stress and a whole lot of payoff.

Why This Recipe Will Be Your New Favorite

If you love desserts that feel luxurious but are secretly simple, this one is for you. The silky texture, bright lemon aroma, and crisp caramelized topping make every spoonful exciting. Trust me, you’re going to love this, and once you try it, you’ll see why this one’s a total game-changer for easy entertaining and special treats at home.

Behind the Recipe

I first fell for lemon posset during a quiet evening when I wanted something comforting but refined, without turning the kitchen upside down. The idea of adding a brûlée topping came from craving that satisfying crack of caramelized sugar. It turned a humble, old fashioned dessert into something playful and unforgettable, and honestly, let me tell you, it’s worth every bite.

Ingredients You’ll Need

These ingredients work together to create a dessert that is rich, tangy, and beautifully balanced, with each element playing a quiet but important role.

1. Heavy cream: 2 cups, forms the rich, velvety base of the posset
2. Granulated sugar: 1 half cup, sweetens the cream and balances the lemon’s brightness
3. Fresh lemon juice: 5 tablespoons, adds vibrant acidity that thickens and flavors the dessert
4. Lemon zest: 1 tablespoon, intensifies the citrus aroma and freshness
5. Vanilla extract: 1 teaspoon, rounds out the flavors with gentle warmth
6. Fine salt: 1 small pinch, enhances sweetness and sharpens the lemon flavor
7. Extra granulated sugar: 4 teaspoons, creates the crisp brûlée topping

Time Needed to Make This Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes plus chilling time

Special Equipment You’ll Need

This recipe keeps things simple, using just a few basic tools to achieve that polished finish.

Medium saucepan: Used to gently heat and blend the cream mixture evenly.
Whisk: Helps dissolve the sugar smoothly and incorporate the lemon without curdling.
Fine grater or zester: Releases fragrant lemon oils from the zest.
Heatproof ramekins: Perfect for setting and serving individual portions.
Kitchen torch: Essential for caramelizing the sugar topping to a glassy finish.

Step-by-Step Instructions

This process is straightforward and calm, making it a pleasure to prepare even on a busy day.

1. Heat the cream mixture: Pour the heavy cream into a saucepan, add the granulated sugar and salt, then heat over medium heat, stirring gently until the sugar fully dissolves and the cream is steaming but not boiling.
2. Add lemon and vanilla: Remove the pan from heat, whisk in the lemon juice, lemon zest, and vanilla extract until smooth and fragrant.
3. Rest the mixture: Let the mixture sit for 5 minutes, allowing it to naturally thicken and develop flavor.
4. Pour and chill: Strain if desired, then pour into ramekins and refrigerate for at least 4 hours until softly set and creamy.
5. Brûlée the topping: Just before serving, sprinkle each posset evenly with sugar and caramelize using a kitchen torch until golden and crisp.

Serving Suggestions & Presentation Tips

Serve Lemon Brûlée Posset chilled, with the sugar topping freshly torched so it cracks under the spoon. The pale yellow cream contrasts beautifully with the amber caramel layer. Garnish with a curl of lemon zest or a few fresh berries for color. This dessert pairs wonderfully with a cup of tea or coffee, making it perfect for relaxed dinners or elegant celebrations.

Extra Tips for Best Results

A few thoughtful details will make your posset absolutely flawless.

• Use freshly squeezed lemon juice for the cleanest, brightest flavor.
• Heat the cream gently to avoid scorching or boiling.
• Chill thoroughly so the texture sets into a silky, spoonable custard.
• Torch the sugar just before serving to keep the topping crisp.

Variations You Can Try

For a softer citrus profile, reduce the lemon juice slightly and add a bit more zest for aroma without extra acidity.
For a vanilla forward version, increase the vanilla extract to one and a half teaspoons for deeper warmth.
For a berry twist, spoon a thin layer of crushed raspberries or strawberries into the bottom of each ramekin before pouring in the cream.
For a lighter finish, serve with a dollop of lightly whipped cream on the side instead of garnishing the top.

Make Ahead and Storage

This dessert is ideal for making ahead, which makes hosting feel effortless. Prepare and chill the possets up to two days in advance, keeping them covered in the refrigerator. Add the sugar topping and brûlée just before serving for the best texture. Leftovers can be refrigerated for up to three days, though the caramel topping may soften over time.

Nutrition Facts

Servings: 4
Calories per serving: 420
Note: These are approximate values.

FAQ’s

1. Can I make Lemon Brûlée Posset without a torch?

Yes, you can caramelize the sugar under a very hot oven grill, watching closely to prevent burning.

2. How firm should the posset be when set?

It should be softly set and creamy, not stiff like gelatin based desserts.

3. Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the cleanest flavor and best texture.

4. Why does lemon thicken the cream?

The acidity in lemon juice reacts with the cream proteins, naturally thickening the mixture.

5. Can I reduce the sugar in the recipe?

You can slightly reduce it, but too little sugar may affect balance and texture.

6. Is this dessert very tangy?

It is pleasantly bright but balanced by the richness of the cream.

7. Can I serve this without the brûlée topping?

Yes, it will still be delicious, though the caramel layer adds texture contrast.

8. How long should I chill the posset?

At least 4 hours, but overnight chilling gives the best consistency.

9. Can I freeze Lemon Brûlée Posset?

Freezing is not recommended as it can affect the creamy texture.

10. What size ramekins work best?

Small ramekins holding about half a cup each are ideal for individual servings.

Conclusion

Lemon Brûlée Posset is one of those desserts that feels special every single time, yet never overwhelms you in the kitchen. Give it a try, share it with someone you love, and enjoy that moment when the spoon cracks through the caramel and sinks into silky lemon cream.

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