Creamy Lemon Posset Brûlée
A quick and easy 5-minute dessert featuring a silky lemon posset topped with a crisp caramelized brûlée crust. Perfect for a light yet indulgent treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- Optional: turbinado or demerara sugar for brûlée topping
Instructions
- Pour 2 cups heavy cream and ½ cup granulated sugar into a small saucepan. Warm over medium heat, whisking constantly until sugar dissolves and mixture reaches a gentle boil, about 5 minutes. Avoid scorching.
- Remove from heat. Stir in ¼ cup freshly squeezed lemon juice and zest of one lemon. Whisk gently as mixture thickens slightly.
- Divide mixture evenly into 4 ramekins or small glass jars. Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 2 hours until set but still silky.
- Before serving, sprinkle about 1 teaspoon granulated or turbinado sugar evenly over each posset. Use a kitchen torch to caramelize sugar until golden and crisp, about 1-2 minutes per ramekin. Alternatively, use a broiler for 1-2 minutes, watching closely.
- Let brûlée cool for a minute or two to harden sugar crust, then serve immediately.
Notes
Use fresh lemon juice for best flavor. Chill posset at least 2 hours for proper setting. Use a small sieve to evenly dust sugar before torching to avoid burning. If no kitchen torch, use broiler carefully. For dairy-free, substitute heavy cream with full-fat coconut milk and sugar with maple syrup.
Nutrition
- Serving Size: About 125 grams per
- Calories: 280
- Sugar: 13
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 14
- Protein: 2
Keywords: lemon posset, brûlée, quick dessert, easy dessert, creamy dessert, lemon dessert, no bake dessert, gluten-free dessert