Lemon Posset Brulee
This elegant Lemon Posset Brulee features a silky lemon cream base topped with a crisp caramelized sugar crust. Made with just a few ingredients, it’s the perfect make-ahead dessert that’s simple yet impressive.
Print Pin Servings: 6
Calories: 325kcal
Cost: $5–$7
Equipment
- 1 Heavy-bottomed saucepan Prevents hot spots and curdling
- 1 Kitchen torch For caramelizing the sugar topping
- 1 Fine-mesh strainer Essential for silky texture
- 6 4-ounce ramekins Ideal serving size for brulee
Ingredients
- 2 cups heavy cream
- ⅔ cup granulated sugar for the posset base
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 teaspoon granulated sugar for brulee topping
Instructions
- Chill ramekins
- Heat cream and sugar
- Boil then remove
- Whisk in lemon juice/zest
- Strain mixture
- Pour into ramekins
- Refrigerate
- Add sugar topping
- Torch topping
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 325kcal | Carbohydrates: 24g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 30mg | Potassium: 90mg | Sugar: 21g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 0.2mg