Lemon Posset Brûlée That's Easier Than Crème Brûlée (3 Ingredients, No Bain-Marie)
A velvety, eggless lemon custard that sets itself, topped with a bruleed sugar crust that shatters when you tap it. Three ingredients, ten minutes of hands-on work, and a dinner party trick that never fails.
Equipment
- Ramekins (4-6, shallow)
- Microplane
- Kitchen torch
- Fine-Mesh Strainer
- Medium saucepan
- Whisk
Ingredients
For the Custard
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 2 lemons zest of
For the Brûlée Topping
- 1 tsp granulated sugar per ramekin
- Flaky salt (optional)
Instructions
- Zest two lemons and set the zest aside. Juice all your lemons until you have 1/2 cup of juice. Strain the juice through a fine-mesh sieve to catch seeds and pulp.
- In a medium saucepan, combine the heavy cream and 1/2 cup granulated sugar. Whisk to combine. Heat over medium heat, stirring occasionally, until it just comes to a boil – small bubbles around the edges and steaming (about 4-5 minutes).
- Remove the pan from the heat immediately. Whisk in the lemon juice and lemon zest. The mixture will visibly thicken and look slightly curdled – that's exactly what you want.
- Pour the mixture through your fine-mesh strainer into a large measuring cup or pitcher with a spout to catch any larger bits of zest or coagulated cream. Then pour evenly into your ramekins.
- Carefully transfer the ramekins to the refrigerator. Chill for at least 4 hours, ideally overnight, until fully set into a firm, silky custard. After 1 hour, cover tightly with plastic wrap to prevent fridge smells.
- Right before serving, let the ramekins sit at room temperature for 5 minutes. Sprinkle an even, thin layer of sugar over the top of each one – about 1 teaspoon per ramekin. Tilt to spread evenly, tap off excess.
- Use a kitchen torch to melt the sugar until it turns a deep, golden amber. Let sit for 1-2 minutes to let the sugar harden into a glass-like shell. Serve immediately with a spoon for cracking.
Notes
Important Tips: Use only full-fat heavy cream (36%+ fat) – anything less will not set properly. Fresh lemon juice is non-negotiable; bottled juice lacks the acidity to thicken the cream and tastes flat. Don't over-torch the sugar – aim for deep golden amber, not burnt. If you don't have a kitchen torch, use the oven broiler: place ramekins on a baking sheet and broil 1-2 minutes, watching closely.
Make-Ahead & Storage: The plain possets (without brûlée topping) can be made up to 4 days in advance and kept covered in the fridge. Only torch the sugar just before serving – the sugar will soften if done ahead. Leftover possets with brûlée can be re-crisped with a quick pass of the torch. Do not freeze.
Variations: Swap lemon for lime juice and zest for a tropical twist. Add a sprig of fresh rosemary to the cream while heating for a savory-herb version. For dairy-free, use full-fat canned coconut milk – it sets beautifully. Skip the brûlée for a kid-friendly 'lemon pudding' version served with whipped cream and berries.