Lemon Posset Brûlée
Four ingredients, no eggs or gelatin, and a silky custard that sets firm enough to brûlée. This lemon posset brûlée is the dessert you pull together after dinner while the coffee brews, and it tastes like you spent hours.
Equipment
- Medium Saucepan
- Four 6-ounce ramekins
- Fine-mesh strainer
- Chef's torch
Ingredients
Custard
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
For the Brûlée Topping
- 4 teaspoons granulated sugar (or turbinado)
Instructions
- In a medium saucepan, combine the heavy cream and 1/2 cup sugar. Heat over medium, stirring, until the sugar dissolves and the mixture comes to a gentle simmer (small bubbles around the edges). Let it simmer for 2 minutes, stirring occasionally.
- Remove the pan from heat. Stir in the lemon juice and zest. The mixture will thicken slightly. Stir until smooth, about 30 seconds.
- Pour the mixture through a fine-mesh strainer into a glass measuring cup. Divide evenly among four 6-ounce ramekins.
- Refrigerate uncovered for at least 3 hours, or up to 24 hours, until set like firm Jell-O.
- Just before serving, sprinkle about 1 teaspoon of sugar evenly over each cold posset. Use a chef's torch to caramelize the sugar until golden and bubbly. Let sit 1 minute to harden. Serve immediately.
Notes
Dairy-free version: Use full-fat canned coconut milk. Reduce simmer time to 1 minute.
Storage: Un-brûléed possets keep covered in the fridge for up to 5 days. Brûlée just before serving.
Tip: If the brûléed sugar softens, scrape it off, dry the top with a paper towel, and torch again.
Storage: Un-brûléed possets keep covered in the fridge for up to 5 days. Brûlée just before serving.
Tip: If the brûléed sugar softens, scrape it off, dry the top with a paper towel, and torch again.