Lemon Brulee Posset

There is something magical about a dessert that feels both luxurious and effortless, and that is exactly what a lemon brulee posset brings to the table. Imagine a silky, creamy custard infused with bright citrus, topped with a crackly caramelized sugar crust that shatters with the first tap of your spoon. Each bite delivers the perfect balance of tart lemon and sweet cream, making it a treat that feels indulgent yet refreshing. Trust me, you’re going to love this.

Behind the Recipe

The lemon brulee posset is a modern twist on an old English dessert. Traditionally, posset was a warm medieval drink of curdled milk mixed with ale or wine, often served as a remedy for colds. Over time, it evolved into the smooth, set cream we know today. By adding a caramelized sugar topping, the recipe borrows a touch of elegance from French crème brûlée, giving us a dessert that feels both timeless and contemporary.

Recipe Origin or Trivia

Possets have been around since the 14th century, originally enjoyed by royalty and even mentioned in Shakespeare’s works. The version we enjoy today, thickened with citrus instead of alcohol, became popular in Britain centuries later. The addition of a brûlée top is a playful innovation, combining English tradition with French sophistication, making it a dessert fit for dinner parties or simple indulgence at home.

Why You’ll Love Lemon Brulee Posset

Here’s why this dessert deserves a spot in your recipe collection:

Versatile: Perfect for dinner parties, casual family gatherings, or even a quiet night in.
Budget-Friendly: Simple ingredients, all easy to find and gentle on the wallet.
Quick and Easy: The cream does most of the work for you while it chills.
Customizable: Add a hint of vanilla, zest, or a different citrus twist like lime or orange.
Crowd-Pleasing: The crack of the caramel top always gets smiles at the table.
Make-Ahead Friendly: Prepare the possets in advance and brûlée the sugar just before serving.
Great for Leftovers: They keep well in the fridge, ready for indulgence the next day.

Chef’s Pro Tips for Perfect Results

Every great dish comes with a few secrets, and here are mine for a flawless lemon brulee posset:

• Always use fresh lemon juice for the brightest, most refreshing flavor.
• Let the cream cool slightly before adding the lemon juice, so it sets properly.
• Sprinkle an even layer of fine sugar before caramelizing to achieve that iconic glassy crust.
• Use a kitchen torch rather than the oven grill for more control over the caramelization.

Kitchen Tools You’ll Need

A few simple tools are all that stand between you and this elegant dessert:

Saucepan: To gently heat the cream and sugar mixture.
Whisk: Ensures everything is smoothly combined.
Fine Mesh Sieve: For straining out zest or any lumps, creating that velvety finish.
Ramekins or Small Glasses: The perfect vessels for chilling and serving.
Kitchen Torch: For that golden, crackly brûlée topping.

Ingredients in Lemon Brulee Posset

What makes this dessert special is how a few ingredients come together in harmony. Each one plays its part:

1. Double Cream: 500 ml, gives the posset its luxurious smoothness.
2. Caster Sugar: 150 g, sweetens the cream and balances the tart lemon.
3. Lemon Juice: 75 ml (about 2–3 lemons), the acid that thickens the cream and provides brightness.
4. Lemon Zest: From 1 lemon, for a fragrant citrus aroma.
5. Caster Sugar for Topping: 4–6 tablespoons, forms the crunchy brûlée crust.

Ingredient Substitutions

Sometimes you need a swap, and here are some good ones:

Double Cream: Heavy cream is a great alternative.
Caster Sugar: Granulated sugar works, though it may take longer to dissolve.
Lemon Juice: Lime juice makes a zesty twist, while orange juice brings a sweeter note.

Ingredient Spotlight

Lemon Juice: More than just flavor, the acidity in lemon juice naturally thickens the cream, giving posset its signature set.
Double Cream: Its high fat content creates that silky, indulgent texture that makes this dessert so irresistible.

Instructions for Making Lemon Brulee Posset

Now let’s dive into the fun part, bringing this dessert to life step by step:

1. Preheat Your Equipment: Place your ramekins or serving glasses on a tray so they’re ready to go.
2. Combine Ingredients: In a saucepan, heat the cream, sugar, and lemon zest over medium heat. Stir until the sugar dissolves and the mixture comes just to a boil.
3. Prepare Your Cooking Vessel: Once boiling, reduce the heat and simmer gently for 3 minutes. Remove from heat and allow it to cool for about 5 minutes.
4. Assemble the Dish: Stir in the lemon juice and whisk well. Strain the mixture through a fine sieve into a jug, then pour into ramekins.
5. Cook to Perfection: Chill in the fridge for at least 4 hours, or until set.
6. Finishing Touches: Just before serving, sprinkle an even layer of sugar on top of each posset.
7. Serve and Enjoy: Caramelize the sugar with a kitchen torch until golden and crisp. Let it sit for a minute before serving.

Texture & Flavor Secrets

The true charm of this dessert lies in its contrasts. The cream sets into a silky custard that melts on the tongue, while the brûlée topping gives you that satisfying crunch. The lemon cuts through the richness with a refreshing tang, creating a balance that keeps you coming back for another spoonful.

Cooking Tips & Tricks

Even the easiest desserts have their quirks. Keep these tips in mind:

• Chill the posset for at least 4 hours, but overnight is even better.
• Use superfine sugar for the topping to ensure even caramelization.
• Serve with fresh berries to complement the citrus and add a pop of color.

What to Avoid

A few pitfalls can affect the outcome, but they’re easy to dodge:

• Adding lemon juice to boiling cream can cause it to split, so let it cool slightly first.
• Using too thick a sugar layer may burn instead of caramelizing.
• Don’t rush the chilling time, or your posset won’t set properly.

Nutrition Facts

Servings: 6
Calories per serving: ~320

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes (including chilling)

Make-Ahead and Storage Tips

This dessert is perfect for planning ahead. You can make the posset a day in advance and simply brûlée the tops when it’s time to serve. Store them in the fridge, covered, for up to 3 days. If you want to freeze them, leave off the sugar topping, freeze the custard, then thaw overnight before caramelizing.

How to Serve Lemon Brulee Posset

Serve each ramekin with a short spoon for that dramatic crack of caramel. Garnish with a twist of lemon zest or a few fresh raspberries for color. Pair with delicate shortbread cookies for a beautiful contrast in texture.

Creative Leftover Transformations

If you have a few portions left, don’t let them go to waste:

• Use as a creamy filling for tart shells.
• Layer with crushed biscuits and fruit to create a trifle-style dessert.
• Spread onto pancakes or waffles for a decadent breakfast.

Additional Tips

• A pinch of sea salt in the cream enhances the citrus flavor.
• For a more aromatic twist, infuse the cream with fresh herbs like thyme or basil before straining.
• Always use freshly grated zest, as bottled versions lack the same vibrancy.

Make It a Showstopper

Presentation is everything with a dessert like this. Serve in crystal-clear glasses to show off the silky layers, sprinkle edible gold dust on the brûlée crust, or add a sugared lemon slice for a touch of elegance.

Variations to Try

• Lemon and Lavender Posset: Infuse cream with dried lavender for a floral note.
• Orange Brulee Posset: Replace lemon with orange juice and zest for a sweeter version.
• Lime and Coconut Posset: Swap in lime juice and top with toasted coconut flakes.
• Berry-Topped Posset: Add a layer of macerated berries before caramelizing.
• Spiced Posset: Add a pinch of cardamom or cinnamon to the cream for warmth.

FAQ’s

Q1. Can I make this without a torch?

Yes, you can use the oven broiler, but keep a close eye on it to avoid burning.

Q2. How long does it take for posset to set?

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

Q3. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor and setting, but bottled works in a pinch.

Q4. What type of sugar is best for brûlée topping?

Superfine or caster sugar caramelizes evenly and gives the best crunch.

Q5. Can I make it dairy-free?

You can try coconut cream, but the texture will be slightly different.

Q6. Why did my posset not set?

It may not have had enough acidity from the lemon, or it wasn’t chilled long enough.

Q7. How do I prevent the sugar topping from becoming soggy?

Caramelize just before serving for the crispiest result.

Q8. Can I add other flavors?

Absolutely, herbs, spices, or other citrus fruits work beautifully.

Q9. Is this gluten-free?

Yes, this recipe is naturally gluten-free.

Q10. How far in advance can I prepare them?

You can make them 2–3 days ahead, keeping them covered in the fridge until serving.

Conclusion

A lemon brulee posset is proof that elegance doesn’t have to be complicated. With just a handful of ingredients, you create a dessert that dazzles with its silky cream, bright citrus, and irresistible crackly topping. Let me tell you, it’s worth every bite. So next time you want to impress without stress, this dessert will be your go-to showstopper.

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