Lemon Brûlée Posset: 4-Ingredient Bliss You’ll Crave

The first time I tried lemon brûlée posset at a tiny London café, I was absolutely floored. How could something so simple – just cream, sugar, and lemon – transform into this magical dessert with a silky custard base and that irresistible crackly sugar top? I immediately begged the waiter for the secret, and when he whispered “it’s just posset with a brûlée twist,” I knew I had to recreate it at home. Now it’s my go-to when I need a dessert that looks fancy but takes barely any effort. The crisp caramelized sugar gives way to the most luscious, tangy lemon cream underneath – it’s like sunshine in a ramekin!

Why You’ll Love This Lemon Brûlée Posset

Trust me, this dessert will become your new secret weapon. Here’s why:

• Foolproof elegance: Only 4 ingredients stand between you and restaurant-quality dessert
• Magic texture: That moment when your spoon cracks through caramelized sugar into velvety cream? Pure bliss
• Perfect balance: Tart lemon cuts through the richness so each bite feels light
• No baking! Just 15 minutes active time – the fridge does all the hard work

Seriously, it’s so good your guests will think you studied pastry arts.

Ingredients for Lemon Brûlée Posset

Here’s the beautiful part – you only need four simple things to create this little pot of sunshine. But listen carefully, because the details matter:

• 2 cups heavy cream (cold) – Not half-and-half, not milk. That rich fat content is what gives the posset its luxurious texture
• 1/2 cup granulated sugar – Plain white sugar dissolves beautifully into the cream
• 2 lemons – You’ll need both the finely grated zest (yellow part only!) and 1/4 cup freshly squeezed juice – none of that bottled stuff!
• 2 tbsp superfine sugar – For that perfect glass-like brûlée crust

See? I told you it was simple. Now let’s make some magic.

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Equipment You’ll Need

Gather these kitchen essentials – you probably already have most of them:

• Medium saucepan (nonstick or heavy-bottomed is best)
• Whisk – a silicone one won’t scratch your pan
• Fine-mesh sieve to catch any zest bits
• 4 ramekins (6 oz size is perfect)
• Kitchen torch – the star of the brûléed top!

That’s it! No fancy gadgets needed for this magical dessert.

How to Make Lemon Brûlée Posset

Okay, here’s where the magic happens! Follow these steps carefully, and you’ll have the most incredible dessert that looks like you spent hours on it (when really, it’s almost embarrassingly easy).

Step 1: Heat Cream and Sugar

Pour your cold cream and granulated sugar into the saucepan. Now here’s the trick – keep the heat medium-low. You want the sugar to dissolve completely without letting the cream boil or scald. Stir gently with your whisk until you can’t feel any sugar granules when you rub a bit between your fingers – about 3-4 minutes. The mixture should just barely start steaming.

Step 2: Add Lemon Zest and Juice

Remove the pan from heat immediately – this is crucial! Stir in the lemon zest first, then slowly whisk in the lemon juice. You’ll see the mixture thicken slightly right before your eyes – that’s the acid working its magic. Don’t panic if it looks a bit thin; it’ll set up beautifully in the fridge.

Step 3: Chill the Posset

Strain the mixture through your fine-mesh sieve into the ramekins to catch any zest bits. Cover each one loosely with plastic wrap (prevents fridge smells but lets it breathe) and chill for at least 4 hours – overnight is even better. The posset should be completely set, like a very firm pudding.

Step 4: Caramelize the Top

Now for the fun part! Sprinkle about 1/2 tablespoon superfine sugar evenly over each chilled posset. Hold your kitchen torch about 3 inches away and move it constantly in small circles until the sugar melts and turns golden brown. Warning: don’t get distracted here – burnt sugar smells awful! Let it sit for just a minute before serving so the sugar hardens into that perfect crackable crust.

Tips for Perfect Lemon Brûlée Posset

After making this dozens of times, here are my hard-earned tricks for posset perfection:

• Superfine sugar is non-negotiable for the topping – regular sugar won’t caramelize evenly
• Chill your ramekins first so the posset sets faster
• If you don’t have a torch, the broiler works – but watch like a hawk!
• See tiny bubbles when adding lemon juice? Don’t panic! Just keep whisking gently
• For clean edges, wipe ramekin rims with a damp cloth before serving

The biggest mistake? Impatience. Let it chill properly – I promise it’s worth the wait!

Variations to Try

Once you’ve mastered the classic, play with these fun twists – they’re all winners in my book:

• Lavender dream: Steep 1 tsp dried lavender in the warm cream, then strain before adding lemon
• Tropical twist: Swap lime for lemon and top with toasted coconut flakes
• Berry burst: Layer fresh raspberries at the bottom of each ramekin before pouring in the posset
• Vanilla kiss: Add a split vanilla bean to the cream while heating for subtle warmth

My personal favorite? The lavender version with a drizzle of honey on top – absolute heaven!

Serving Suggestions

Oh, the possibilities! I love serving these little pots of sunshine with:

• Fresh berries – raspberries or blueberries add a gorgeous pop of color
• Shortbread cookies – the buttery crunch is heavenly with the creamy posset
• Candied lemon slices on the side for extra elegance

Pro tip: Set the ramekins on pretty saucers with doilies – that cracking sound when guests dig in is half the fun!

Storage and Reheating

Here’s the beautiful thing about lemon brûlée posset – it actually gets better after a day in the fridge! Store any leftovers (though I doubt you’ll have any) tightly covered for up to 3 days. Just don’t freeze it – the texture turns grainy. If you’ve already brûléed the tops, no worries! Simply scrape off the old sugar layer, sprinkle fresh superfine sugar, and torch it again right before serving. That crackly top will be good as new!

Lemon Brûlée Posset FAQs

I get asked these questions all the time – here’s everything you need to know to avoid posset panic!

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Nutritional Information

Just so you know exactly what you’re enjoying, here’s the nutritional scoop per serving (remember, these are estimates):

• 320 calories – a perfect little indulgence
• 22g fat (14g saturated) – that’s where the luxurious texture comes from
• 25g sugar – balanced by the lemon’s natural tartness
• 2g protein – it’s dessert, not a steak dinner!

Now that you’ve got all the secrets, it’s time to make your own sunshine in a ramekin! Try this recipe and share your results in the comments – I’d love to hear how yours turns out!