Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Orange Posset with Brûlée Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 45 reviews

This easy and creamy orange posset recipe with a brûlée topping is a refreshing citrus dessert that combines the silky texture of traditional posset with a crisp caramelized sugar finish, making it both visually stunning and deliciously tangy. Perfect for impressing guests or treating yourself to a sophisticated yet simple dessert.

  • Total Time: 30 minutes active, plus 4-6 hours chilling time
  • Yield: 4 servings

Ingredients

Posset Base

  • 1 pint heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup fresh orange juice (from about 3 large oranges)
  • Orange zest from one orange

Serving and Garnish

  • 3 large oranges (halved and hollowed for serving)
  • Approximately 1 tablespoon sugar per serving for brûlée topping
  • Small edible flowers for garnish (optional)

Instructions

  1. Prepare the oranges: Slice the oranges crosswise in half carefully to preserve the peels. Juice the oranges without tearing the peel cups, yielding about 1/3 cup of fresh juice. Remove and set aside the orange flesh separately. Zest one orange and set the zest aside.
  2. Make the posset mixture: In a saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar completely. Reduce heat to medium-low and bring the mixture to a gentle simmer, ensuring it never reaches a boil. Cook for about 10 minutes to thicken and infuse flavors.
  3. Cool the posset base: Remove the saucepan from the heat and allow the mixture to cool to room temperature, about 30 minutes or longer if needed.
  4. Strain and chill: Pour the cooled mixture through a fine-mesh strainer into a large measuring cup to remove zest and any solids. Pour the filtered liquid into the hollowed orange halves or ramekins evenly. Cover each with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight to fully set.
  5. Serve or prepare brûlée topping: To serve immediately, place each orange cup on small plates and decorate with edible flowers if desired. For the brûlée option, sprinkle about 1 tablespoon of sugar evenly over the posset surface, then use a kitchen torch or broiler to caramelize the sugar until it forms a dark golden crust. Chill the caramelized possets in the refrigerator for 5 to 10 minutes before garnishing with edible flowers and serving.

Notes

  • You can prepare the posset mixture a day in advance to allow flavors to deepen and make serving easier.
  • Use fresh, high-quality heavy cream and oranges for the best taste and texture.
  • When caramelizing the sugar topping, work quickly to avoid burning the sugar.
  • If you don’t have edible flowers, fresh mint leaves can be used as an alternative garnish.
  • Be careful not to let the cream mixture boil to prevent curdling.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Find it online: https://ellarecipe.com/creamy-orange-posset-with-brulee-topping-recipe/