Description
Lemon Posset Brûlée is a luscious British dessert featuring a creamy, tangy lemon-infused posset base topped with a crisp caramelized sugar crust. This easy-to-make treat combines the silky texture of heavy cream with fresh lemon juice and zest, cooled to set, then brûléed for a delightful contrast between smooth custard and crunchy topping.
Ingredients
Posset Base
- 2 cups heavy cream
- 2/3 cup granulated sugar
- Zest of 2 lemons
- Juice of 2 lemons
Brûlée Topping
- 4 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare the Cream Mixture: In a medium saucepan, combine 2 cups of heavy cream, 2/3 cup of granulated sugar, and the zest of two lemons. Heat the mixture over medium heat, stirring frequently until the sugar dissolves completely and the cream just begins to simmer. Be careful not to let it boil vigorously to avoid curdling.
- Add Lemon Juice: Remove the saucepan from heat and stir in the fresh juice of two lemons thoroughly, mixing until fully incorporated.
- Pour and Chill: Pour the warm mixture evenly into individual ramekins. Allow them to cool to room temperature before placing them in the refrigerator for at least 4 hours or until the possets have fully set and firmed up.
- Caramelize Sugar Topping: Just before serving, evenly sprinkle 1 tablespoon of granulated sugar over the surface of each posset. Use a kitchen torch to caramelize the sugar until it melts and forms a golden crisp crust.
- Serve: Allow the brûlée topping to harden for about a minute, then serve immediately to enjoy the contrast of creamy posset and crunchy caramelized sugar.
Notes
- Avoid boiling the cream mixture too hard to prevent curdling.
- For an extra citrus kick, add a teaspoon of finely grated lemon peel into the cream before heating.
- This dessert can be prepared a day in advance, making it perfect for entertaining or meal prep.
