Lemon Posset Brulee Recipe

This lemon posset brulee recipe combines the creamy simplicity of traditional British posset with the irresistible crack of French brûlée. Made with just three main ingredients and a caramelized sugar topping, it's a make-ahead showstopper that's elegant, gluten-free, and perfect for dinner parties or holiday entertaining.

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Course: Dessert

Cuisine: British, French

Prep Time: 10

Cook Time: 10

Chill Time: 4

Total Time: 4 20

Servings:

Calories: 380kcal

Cost: $6–$8

Equipment

Medium saucepan Heavy bottom for even heating
Fine-mesh strainer For smooth texture
Ramekins Or small serving bowls
Kitchen torch Or broiler alternative
Measuring cup With spout for easy pouring
Citrus zester Optional for lemon zest

Ingredients

For the Lemon Posset Base:

2 cups heavy cream Double cream works too
⅓ cup sugar Granulated
¼ cup lemon juice Freshly squeezed (2 lemons)
1 teaspoon lemon zest Optional, for more flavor

For the Brulee Topping:

4–6 tablespoon sugar Granulated, for caramelizing

Instructions

Heat cream & sugar in saucepan to a rolling boil for 2–3 minutes
Remove from heat and stir in lemon juice (and zest if using)
Let rest 5 minutes, then strain into measuring cup
Pour into ramekins, chill for 4+ hours
Sprinkle sugar evenly on top of each chilled posset
Use kitchen torch (or broiler) to caramelize sugar
Let sugar crust cool 1–2 minutes before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition