Lemon Posset Brûlée

• servings: 6 servings
• active time: 5 minutes
• total time: 2 hours 15 minutes

Ingredients

1 cup heavy cream (or heavy whipping cream)

¼ cup granulated sugar (+ more for brûlée)

1-1½ lemons (zested)

3 tbsp fresh lemon juice

1 tsp vanilla extract

Directions

Rinse and soak lemons thoroughly, and pat dry. Slice into halves. Scoop out the flesh using a spoon. Insert the tip of the spoon right between the skin and the flesh. Dig spoon in and work your way all around the flesh until it releases from the lemon.

To extract lemon juice, squeeze lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set lemon juice aside.

In a large sauce pan, combine heavy cream, sugar, and lemon zest. Stir consistently on med-low heat until sugar has dissolved and cream thickens slightly, at least 5 mins. Cream will turn a faint yellow. Do not allow it to boil.

Turn off the heat and pour in lemon juice and vanilla. Continue to stir as the cream thickens more.

For a creamy texture, strain mixture through a sieve to remove all the zest. Allow cream cool for 10 mins.

Fill hollowed lemon halves evenly. Chill in fridge for 1-2 hrs minimum, or overnight. Once set and ready to serve, enjoy as is or sprinkle an even layer of sugar and brûlée with a blowtorch.

Nutrition

• Serving Size: 1 small lemon half
• Calories: 171 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Cholesterol: 45 mg
• Sodium: 11 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0.1 g
• Total Sugars: 10 g
• Protein: 1 g