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

Yes! While a kitchen torch gives the sugar topping that perfect brûléed finish, you can also use your oven’s broiler. Simply sprinkle the sugar on top of the posset, place the ramekins under the broiler for about 1-2 minutes, and watch the sugar caramelize. Be sure to keep an eye on it to avoid burning.

2. Can I use bottled lemon juice instead of fresh lemons?

For the best flavor, fresh lemon juice is recommended. Bottled lemon juice can be more acidic and less flavorful, which might affect the taste of your Lemon Posset Brûlée. Freshly squeezed lemons bring a natural, vibrant citrus flavor that pairs perfectly with the rich cream.

3. How long does Lemon Posset Brûlée last in the fridge?

Lemon Posset Brûlée can be stored in the fridge for up to 2-3 days. It's best to brûlée the sugar just before serving to ensure the topping stays crispy. If you're planning to keep the dessert longer, you can store the posset without the brûléed sugar and caramelize it right before serving.

Lemon Posset Brûlée: A Deliciously Creamy Dessert

Description

Lemon Posset Brûlée is a creamy, zesty dessert featuring a rich custard base topped with a perfectly caramelized sugar crust. It’s a twist on the classic lemon posset, combining the refreshing citrus flavor with a crispy brûlée finish.

Ingredients

Heavy Cream (1 1/2 cups): Provides a smooth and rich base for the posset.
Lemon Juice (1/4 cup): Adds a sharp, tangy flavor that balances the richness of the cream.
Sugar (1/2 cup): Sweetens the posset for a perfect flavor balance.
Vanilla Extract (1 tsp): Enhances the flavor, adding depth to the custard.
Granulated Sugar (1/4 cup): Used for the brûlée topping, creating a crispy, caramelized finish.

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Instructions

Heat the cream in a saucepan over medium heat until it begins to simmer. Be careful not to let it boil.
Add the sugar and lemon juice, stirring until the sugar dissolves completely. Simmer for another minute.
Remove from heat and stir in the vanilla extract.
Pour the cream mixture into ramekins and allow it to cool at room temperature.
Place the ramekins in the fridge and chill for at least 4 hours, or overnight.
Once chilled, sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place the ramekins under a broiler for 1-2 minutes.
Let the brûlée topping cool slightly before serving.

Notes

Ensure that the cream doesn’t boil to avoid altering the texture of the posset.
Fresh lemon juice is recommended for the best flavor.
The brûlée sugar can be caramelized under a broiler if a kitchen torch is unavailable.
This dessert can be made up to 2 days in advance. Just brûlée the sugar before serving.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Stovetop, Chilled
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 30g
Sodium: 50mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 100mg