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 27 reviews

This creamy Orange Posset recipe is a luxurious, citrus-infused British dessert made from heavy cream, fresh orange juice, and sugar, topped optionally with a brûlée caramelized sugar crust. Served in orange peel cups or ramekins and decorated with edible flowers, this posset is smooth, tangy, and perfect for an elegant finish to any meal.

  • Total Time: 5 hours 25 minutes (including chilling time)
  • Yield: 6 servings

Ingredients

Posset Ingredients

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

Instructions

  1. Prepare Oranges: Slice the oranges in half cross-wise and juice them carefully to avoid ripping the peel, as these will be used for serving. Reserve about 1/3 cup of fresh orange juice, and set aside the flesh and zest of an extra orange.
  2. Combine Ingredients: In a medium saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, fresh orange juice, and orange zest. Whisk frequently to dissolve the sugar completely.
  3. Simmer Mixture: Reduce the heat to medium-low and bring the mixture to a very gentle simmer, cooking for about 10 minutes. Ensure the mixture never reaches a full boil to prevent curdling.
  4. Cool the Posset Base: Remove the saucepan from heat and allow the mixture to cool at room temperature for at least 30 minutes or more until it cools down sufficiently.
  5. Strain and Portion: Pour the cooled mixture through a fine-mesh strainer into a large measuring cup to remove zest and any solids. Then, pour the posset liquid into halved orange peel cups or ramekins until all are filled.
  6. Refrigerate to Set: Cover the cups or ramekins with plastic wrap, refrigerate for at least 4 to 6 hours, but preferably overnight, allowing the posset to set into a creamy custard.
  7. Serve with or without Brûlée Topping: For serving, either plate the posset cups decorated with small edible flowers, or sprinkle approximately 1 tablespoon of sugar on top of each and caramelize with a kitchen torch or oven broiler until the sugar is dark brown and crisp. Refrigerate immediately for 5 to 10 minutes before garnishing with edible flowers and serving.

Notes

  • Carefully juicing the oranges without tearing the peel is necessary if using the peel as serving cups.
  • Do not boil the cream mixture to prevent curdling; a slow simmer is sufficient.
  • The dessert needs to chill for several hours or overnight to fully set and develop flavors.
  • Crisping the sugar topping with a torch or broiler adds a delightful crunchy texture contrast.
  • Edible flowers make a beautiful, elegant garnish for presentation.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British
  • Diet: Vegetarian

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