Name: Creamy Orange Posset with Brûlée Topping Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 5 h 25 min
Cuisine: British
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; About 1 tablespoon sugar per serving; Small edible flowers for garnish

Jump to Recipe

Introduction

Creamy Orange Posset is a luscious, citrus-infused dessert that’s both elegant and simple to prepare. This creamy treat features a delicate orange flavor topped with a brûlée crust for a delightful texture contrast. Perfect for impressing guests or enjoying a refreshing finish to any meal.

Three small orange bowls filled with creamy pale yellow custard are placed on white scalloped plates. Each custard has a slightly browned top with a smooth texture and is decorated with a small purple and white edible flower on the edge. The bowls rest on a white marbled surface next to a white cloth with orange and green citrus leaf patterns. Two shiny silver spoons lie on the cloth near the bowls. The scene is bright and fresh with a clean, simple style. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Slice the oranges in half cross-wise. Juice the oranges carefully, preserving the peel halves to use as cups. You will need about 1/3 cup of fresh orange juice.
Step 2: Remove the flesh from inside the orange halves and set aside. Zest one of the oranges and set the zest aside.
Step 3: In a saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar.
Step 4: Lower the heat to medium-low and bring the mixture to a gentle simmer. Cook for about 10 minutes, taking care not to let it boil.
Step 5: Remove the saucepan from heat and let the mixture cool for at least 30 minutes until it reaches room temperature.
Step 6: Strain the mixture through a fine mesh sieve into a large measuring cup. Carefully pour the strained liquid into the prepared orange peel cups or ramekins.
Step 7: Cover each cup with plastic wrap and refrigerate for 4 to 6 hours, preferably overnight, to set.
Step 8: To serve, choose one of two options: place each orange cup on a small plate and garnish with an edible flower, or sprinkle about 1 tablespoon of sugar on top of each and caramelize the sugar with a kitchen torch or broiler until dark brown and crisp.
Step 9: If using the brûlée topping, refrigerate again for 5 to 10 minutes after caramelizing. Finish with a small edible flower and serve.

Tips & Variations

Use blood oranges or Cara Cara oranges for a unique color and slightly different flavor.
If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar carefully under close watch.
For a dairy-free version, substitute heavy cream with full-fat coconut milk, though textures will vary.
Edible flowers add a beautiful touch but are optional; fresh mint leaves also work well as garnish.

Storage

Store any leftover posset covered in the refrigerator for up to 3 days. If the brûlée topping has been caramelized, enjoy within a day for the best texture. Reheat is not recommended as it will alter the creamy consistency.

How to Serve

Three small round desserts served in hollowed orange halves, each resting on a white scalloped plate, are placed on a white marbled surface. Each dessert has a smooth, creamy pale yellow custard with a golden brown caramelized top layer. Two of the desserts are decorated with purple and white edible flowers on the edge of the orange skin. A spoon sits on a white cloth napkin with green leaves and yellow fruit patterns next to the desserts. The setting looks bright and fresh with clear, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the posset without using the orange peel cups?

Yes, you can use small ramekins or dessert glasses instead. The orange peel cups add a lovely presentation but are not essential for the dessert’s flavor.

What if I don’t have a kitchen torch for the brûlée topping?

You can place the sugared posset cups under the oven broiler for a few minutes, watching closely to prevent burning. This method also caramelizes the sugar for that classic brûlée crust.