Lemon Posset Crème Brûlée: A Fine Dining Delight!

Take one lemon and remove the middle to use the juice later, keeping the shells for serving.

Mix heavy cream, sugar, and the zest of the lemon in a saucepan.

Cook the mixture on low boil for 3 minutes.

Squeeze the juice from the lemons into a separate bowl.

After 3 minutes, mix the cream mixture with the lemon juice and vanilla.

Strain the mixture to remove the zest.

Fill the lemon shells with the strained mixture.

Refrigerate the filled lemon shells for at least a few hours to set.

Once set, sprinkle sugar on top of the lemon possets.

Use a torch to caramelize the sugar on top, creating a crust.

Equipment Needed

Spice Level:

Allergens