Name: Lemon Brûlée Posset
Prep time: 5 min
Cook time: 5 min
Total time: 3 h 5 min
Cuisine: British
Ingredients: 2 cups heavy cream; 1/2 cup granulated sugar, plus more for brûlée; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest

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Okay, friends, let’s talk about the Lemon Brûlée Posset! It sounds all fancy-schmancy, right? But trust me, this is one of those desserts that looks like you spent hours slaving away, but it’s secretly SO easy. It’s creamy, lemony, and has that crackly, caramelized sugar topping that everyone goes nuts for. I remember the first time I ever tasted a posset – it was at this cute little bakery in London, and I was completely blown away. I knew I had to recreate it at home! And now, you can too. It’s kinda perfect for showing off on Instagram, you know? A total showstopper, but shhh, let’s keep it our little secret how quick it is to make.

Why You’ll Love This Lemon Brûlée Posset

Seriously, get ready to fall head-over-heels! This Lemon Brûlée Posset is:

**Crazy Easy:** We’re talking ridiculously simple. If you can stir, you can make this.
**Totally Impressive:** That brûléed sugar top? Pure magic. Your friends will think you’re a culinary genius.
**Lemon Heaven:** That bright, tangy lemon flavor combined with the sweet, creamy base? Oh my goodness.
**Quick to make:** You can whip this receipe up in five minutes! How great is that?

Ingredients for Your Lemon Brûlée Posset

Okay, let’s gather our supplies! You’ll need: 2 cups of heavy cream (don’t skimp, that richness is key!), 1/2 cup of granulated sugar (plus extra for that brûlée magic!), a 1/4 cup of fresh lemon juice (please, fresh is best!), and a teaspoon of lemon zest. Zest it right before you use it for the best flavour!

How to Make Lemon Brûlée Posset: A Step-by-Step Guide

Alright, let’s get down to business! Here’s how you whip up these little pots of lemony gold. Don’t worry, it’s easier than saying “Lemon Brûlée Posset” three times fast!

**Simmer the Cream & Sugar:** Grab a saucepan and pour in your 2 cups of heavy cream and a 1/2 cup of granulated sugar. Pop it over medium heat and give it a good stir until that sugar dissolves completely. You’ll want to see little bubbles and it to just come to a simmer. But keep your eye on it. We’re not looking for a boil here!
**Add the Lemon Goodness:** Take the pan off the heat, and now is the time for the magic ingredient! Stir in that 1/4 cup of fresh lemon juice and the teaspoon of lemon zest. It’ll look kinda curdled for a sec – totally normal, don’t freak out! Just keep stirring gently.
**Ramekin Time:** Now, carefully pour the mixture into your ramekins. I usually get about four servings out of this recipe, but it depends on the size of your ramekins! I find it helps to put them on a baking tray for easy transfer into the fridge… less spills!
**Chill Out (Literally!):** This is the hardest part, trust me. You gotta cover those little ramekins with food wrap and pop them into the fridge for at least 3 hours. Seriously, don’t even think about skipping this step! They need that time to set and become that perfect creamy texture. Overnight is even better, if you can wait!
**Brûlée Time!** Okay, this is where the fun begins! When you’re ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each posset. Now, grab your kitchen torch, and carefully brûlée the sugar until it’s golden brown and super crisp. If you don’t have a torch, no worries! You can pop them under the broiler, but watch them like a HAWK – they can burn super fast!. Careful, it splatters!
**Serve Immediately:** The brûlée topping is best when it’s fresh and crackly, so serve these beauties right away and enjoy!

Tips for the Best Lemon Brûlée Posset

Want to take your Lemon Brûlée Posset game to the next level? Oh, you know you do! Here are a few of my fave super-secret tips, just for you:

**Chill Time is Crucial:** Seriously, don’t rush the chilling. The longer they chill, the better the posset sets! Overnight is my go-to.
**Brûlée Like a Pro:** Use a low flame on your torch and keep it moving! We’re aiming for a nice even golden-brown crust, not burnt bits –nobody wants that! Alternatively preheat your overbroiler to 450 degree fahrenheit with a rack 4 inches from the top. Keep a close eye and cook for1-3 minutes or until golden.
**Go for Quality:** Use the best heavy cream you can find. It makes a HUGE difference in the final flavor and texture. Trust me on this. Also, invest on the best kitchen torch
**Fresh Lemon is Key:** Bottled lemon juice? Nope, nope, nope! Freshly squeezed lemon juice is the only way to go for that bright, zesty flavor that makes this dessert so amazing.

Variations on This Lemon Brûlée Posset Recipe

Okay, so you’ve mastered the basic Lemon Brûlée Posset? Awesome! Now, let’s get a little crazy and mix things up, shall we? This is where you can really let your creativity shine!

**Citrus Swaps:** Try using lime or orange juice instead of lemon for a totally different vibe. An Orange Brûlée Posset sounds delicious!
**Extracts:** A few drops of vanilla or almond extract can add a subtle, warm flavor.
**Toppings Galore:** Forget just sugar! Think fresh berries, chopped nuts, or even a drizzle of salted caramel on top of that brûléed sugar.

Serving Suggestions for Your Lemon Brûlée Posset

Alright, so you’ve got these gorgeous Lemon Brûlée Possets ready to go… now what? Well, they’re pretty amazing on their own, but a little company never hurts! I love serving them with a handful of fresh raspberries or blueberries. A few buttery shortbread cookies on the side are *chef’s kiss*! And for a truly fancy treat, a dessert wine like Moscato d’Asti would be divine!

Frequently Asked Questions About Lemon Brûlée Posset

Got questions? I got answers! Here are some of the most common questions I get about making this dreamy Lemon Brûlée Posset:

Can I make this Lemon Brûlée Posset ahead of time?

You betcha! In fact, I highly recommend it! The possets need at least 3 hours to chill, but they’re even better if you make them the day before. Just brûlée the sugar topping right before serving so it stays nice and crackly. This makes it the perfect make-ahead dessert for parties!

What if I don’t have a kitchen torch for my Lemon Brûlée Posset?

No torch, no problem! You can totally use your oven’s broiler. Just preheat it, position a rack a few inches from the broiler, and watch those possets like a hawk! It only takes a minute or two for the sugar to caramelize, and you don’t want to burn them. If you want the heat precise why not get a heat gun?

Can I use bottled lemon juice for my Lemon Brûlée Posset?

Okay, I’m gonna be honest here: fresh lemon juice is ALWAYS best. Bottled juice just doesn’t have the same bright, zesty flavor. But, if you’re in a pinch, you *can* use it. Just try to find a good quality one, and maybe add a little extra lemon zest to boost that lemon flavor, you know?

My Lemon Brûlée Posset didn’t set properly, what happened?

Oh no! This usually happens if the cream didn’t simmer long enough for the the sugar to dissolve or if you skip the chill time, make sure both are observed!

Disclaimer

Please keep in mind that nutritional information can vary based on specific ingredients and brands. So, the nutrition info provided isn’t an exact science, okay?

Enjoyed This Lemon Brûlée Posset? Leave a Comment!

I really hope you loved making this Lemon Brûlée Posset as much as I do! If you did, please leave a comment below and let me know what you thought. And hey, don’t forget to rate the recipe and share it with your friends on social media – they’ll thank you for it!