Dessert time: Bruleed Lemon Posset

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor

lemons

🥗Healthier: lime

💰Cheaper: citric acid

Lime offers a similar tartness, while citric acid is cost-effective

Cut 3 lemons in half lengthwise and scoop out the flesh using a sharp pairing knife or grapefruit spoon. Squeeze the lemon pulp through a colander and collect the juice. Measure your ¼ cup and set aside the remaining juice for another use.

Combine the cream, sugar and lemon zest in a medium saucepan and bring to a boil over high heat, watching and stirring occasionally, then reduce heat to low and simmer for 4 minutes.

Remove from heat and add the lemon juice, stir well to combine. Strain mixture through a colander to remove zest and pour custard into hollowed lemon halves. Chill 4 hours or overnight.

To brulee, sprinkle sugar on top of set possets and heat with kitchen torch or under the broiler, watching carefully until the sugar is caramelized. Serve immediately.

Un-torched possets may be kept refrigerated for up to 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens