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Lemon Posset Brûlée Recipe

Lemon Posset Brûlée Recipe
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★★★★★

5.2 from 8 reviews

Lemon Posset Brûlée is a luscious and creamy British dessert that combines the tangy brightness of fresh lemon with a rich, velvety cream base. Finished with a crisp caramelized sugar crust, this elegant treat is perfect for impressing guests or enjoying a refreshing, indulgent dessert at home.

Ingredients

Scale

Posset Base

  • 1 cup heavy cream (or heavy whipping cream)
  • ¼ cup granulated sugar, plus extra for brûlée topping
  • 1 to 1½ lemons, zested
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Lemons: Rinse and soak lemons thoroughly then pat dry. Slice into halves. Using a spoon, carefully scoop out the flesh by inserting the tip between the skin and the flesh, working it around until the flesh releases from the lemon peel, creating hollowed lemon halves.
  2. Extract Lemon Juice: Squeeze the lemon flesh by hand or with a juicer over a sieve to catch seeds and pulp. Set the extracted fresh lemon juice aside for later use.
  3. Cook the Cream Mixture: In a large saucepan, combine heavy cream, granulated sugar, and lemon zest. Stir consistently over medium-low heat until the sugar dissolves completely and the cream thickens slightly, usually about 5 minutes. Ensure the cream does not come to a boil and watch for a faint yellow color forming.
  4. Add Lemon Juice and Vanilla: Remove the saucepan from heat and stir in fresh lemon juice and vanilla extract. Continue stirring as the cream thickens further with these additions.
  5. Strain and Cool: For a smooth, creamy texture, strain the mixture through a fine sieve to remove all lemon zest. Let the strained cream cool at room temperature for about 10 minutes.
  6. Fill and Chill: Pour the lemon posset evenly into the hollowed lemon halves. Refrigerate for at least 1-2 hours or preferably overnight until fully set.
  7. Brûlée the Top (Optional): When ready to serve, sprinkle an even layer of sugar over the set posset. Use a kitchen blowtorch to caramelize the sugar, creating a crisp brûlée crust. Serve immediately and enjoy.

Notes

  • Ensure not to let the cream boil to avoid curdling. Keep heat medium-low.
  • Chilling overnight improves the firmness and flavor melding of the posset.
  • You can substitute lemon zest and juice with lime for a different citrus twist.
  • Use fully chilled cream for a richer texture.
  • The brûlée topping is optional but adds a lovely contrast of textures and flavor.

Nutrition

Keywords: lemon posset, posset brûlée, lemon dessert, creamy lemon pudding, British dessert, caramelized sugar dessert

Find it online: https://reemcook.com/lemon-posset-brulee-recipe/