Description
A silky, citrusy dessert made with rich cream and fresh lemon, finished with a crisp caramelized sugar topping that cracks beautifully with every spoonful.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 teaspoons granulated sugar for topping
- 5 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium saucepan, combine heavy cream and 1/2 cup sugar. Heat over medium, stirring constantly until the sugar dissolves and the mixture just begins to simmer.
- Remove from heat and stir in fresh lemon juice and lemon zest until fully incorporated.
- Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Pour evenly into 4 ramekins and refrigerate for at least 4 hours, or until fully set.
- Sprinkle 1 teaspoon of sugar evenly over each chilled posset.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Allow the topping to harden for 1 minute, then serve and enjoy.
Notes
- Use freshly squeezed lemon juice for the best flavor and proper setting.
- Do not let the cream boil aggressively, keep it at a gentle simmer.
- Caramelize the sugar just before serving for the perfect crackly top.
Nutrition
- Serving Size: 1 ramekin
- Calories: 420
- Sugar: 28g
- Sodium: 35mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
Keywords: lemon posset brûlée, lemon dessert, creamy citrus dessert, easy elegant dessert, caramelized sugar topping