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Delicious Lemon Posset Brulee dessert with caramelized sugar topping

Lemon Posset Brûlée

A delightful dessert combining a creamy texture with a crispy, caramelized top and refreshing lemon flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

For the posset
  • 1 cup heavy cream (or heavy whipping cream)
  • ¼ cup granulated sugar (+ more for brûlée)
  • 1-1½ pieces lemons (zested)
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Rinse and soak the lemons thoroughly, then pat dry. Slice them in half and scoop out the flesh using a spoon.
  2. To extract the lemon juice, squeeze the lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set the lemon juice aside.
Cooking
  1. In a large saucepan, combine the heavy cream, sugar, and lemon zest. Stir consistently on medium-low heat until the sugar dissolves and the cream thickens slightly, about 5 minutes.
  2. Turn off the heat and pour in the lemon juice and vanilla. Continue to stir as the cream thickens more.
  3. For a creamy texture, strain the mixture through a sieve to remove all the zest. Allow the cream to cool for 10 minutes.
Chilling
  1. Fill the hollowed lemon halves evenly with the cream mixture. Chill in the fridge for a minimum of 1-2 hours, or overnight.
Serving
  1. Once set and ready to serve, sprinkle an even layer of sugar on top and brûlée with a blowtorch for a crispy finish.

Notes

Serve in hollowed lemon halves with fresh berries or mint leaves for added color. Store leftovers in an airtight container in the refrigerator for up to 3 days. Brûlée the top just before serving for the freshest texture.