Lemon Posset Brûlée
Creamy, silky, and full of bright citrus flavor, this Lemon Posset Brûlée is an elegant dessert served in lemon shells with a crisp caramelized sugar topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop, Chilled, Brûlée
- Cuisine: British-inspired
- Diet: Vegetarian
Ingredients
1 cup heavy cream (or heavy whipping cream)
¼ cup granulated sugar, plus more for brûlée topping
Zest of 1 to 1½ lemons
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
Rinse the lemons thoroughly, soak if needed, and pat dry. Slice them in half. Scoop out the flesh using a spoon by inserting the tip between the skin and flesh, then work around until the flesh releases from the peel.
Squeeze the lemon flesh by hand or with a lemon squeezer. Strain through a sieve to catch seeds and pulp. Set the juice aside.
In a large saucepan, combine the heavy cream, sugar, and lemon zest. Cook over medium-low heat, stirring consistently, until the sugar dissolves and the cream thickens slightly, about 5 minutes. Do not let it boil.
Remove from the heat and stir in the lemon juice and vanilla extract. Keep stirring as the mixture thickens further.
For a smoother texture, strain the mixture through a sieve to remove the zest. Let it cool for 10 minutes.
Divide the mixture evenly among the hollowed lemon halves. Refrigerate for 1 to 2 hours minimum, or until set.
To serve, enjoy as is or sprinkle the tops evenly with granulated sugar and caramelize with a kitchen torch for a brûlée finish.
Notes
Do not boil the cream, or the texture may change.
Straining the mixture gives the posset a smoother, creamier finish.
Chill overnight for the best set and flavor.
Use a thin, even layer of sugar for the best brûlée topping.
A kitchen torch works best for caramelizing the sugar just before serving.
Find it online: https://allrecipesmade.com/lemon-posset-brulee/
