Description
A creamy lemon dessert with a crisp brûléed sugar topping.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar, plus more for brûlée
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a saucepan, combine heavy cream and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Remove from heat and stir in lemon juice and lemon zest.
- Pour mixture into ramekins.
- Refrigerate for at least 3 hours, or until set.
- Before serving, sprinkle a thin layer of sugar over the top of each posset.
- Use a kitchen torch to brûlée the sugar until golden brown and crisp.
- Serve immediately.
Notes
- For best results, chill the possets overnight.
- If you don’t have a kitchen torch, you can broil the sugar topping in the oven. Watch carefully to prevent burning.
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 20mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 100mg