Name: Creamy Orange Posset with Brûlée Topping Recipe
Prep time: 20 min
Cook time: 10 min
Total time: PT-491716H43M4S
Cuisine: British
Ingredients: 1 pint heavy cream; 1/2 cup sugar; 1 tsp vanilla extract; Orange zest from one orange; 1/3 cup fresh orange juice (from about 3 large oranges); Edible flowers, for decoration; Additional sugar for brûlée topping (approx. 1 tablespoon per serving); 3 large oranges (halved and hollowed to use as serving cups)

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Introduction

This easy and creamy orange posset with a brûlée topping is a refreshing citrus dessert that’s sure to impress. It combines smooth, velvety texture with the bright flavor of orange and a crisp caramelized sugar finish.

Three small round desserts are placed on white scalloped plates over a white marbled surface. Each dessert has two main layers: a thin outer orange rind shell that is bright and textured, and a smooth, creamy yellow custard filling inside. The custard has a lightly browned top with a slight caramelized pattern. Two of the desserts are decorated with a small, delicate purple and white edible flower resting on the custard near the edge. In the upper part of the image, there is a folded cloth napkin with green leaves and yellow-orange fruit print, and three shiny silver spoons rest on top of it. 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 tsp vanilla extract

Instructions

Step 1: Slice the oranges in half cross-wise. Juice the oranges carefully to avoid tearing the peels; you will use the peels for serving. Set aside about 1/3 cup of orange juice.
Step 2: Remove the flesh from the inside of the orange peels and set aside. Zest one additional orange and keep the zest separate.
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: Reduce the heat to medium-low and bring the mixture to a gentle simmer. Cook for about 10 minutes, ensuring it never boils.
Step 5: Remove the pan from heat and let the mixture cool for at least 30 minutes to room temperature.
Step 6: Strain the cooled liquid through a fine-mesh strainer into a large measuring cup, then pour into the prepared orange peel cups or ramekins until all are filled.
Step 7: Cover each cup with plastic wrap and refrigerate for 4 to 6 hours, preferably overnight, until set.
Step 8: To serve, choose one of two options: either place each orange cup on a small plate and garnish with an edible flower, or sprinkle about 1 tablespoon of sugar evenly over the top and caramelize with a kitchen torch or broiler until dark brown and crisp. Chill again for 5 to 10 minutes before adding an edible flower and serving.

Tips & Variations

Use fresh oranges for the best flavor and presentation, and handle the peels gently so they remain intact for serving.
If you don’t have a kitchen torch, briefly placing the possets under a hot broiler works well for caramelizing the sugar.
For a twist, add a splash of Grand Marnier or another orange liqueur to the cream mixture before cooking.

Storage

Store the possets covered in the refrigerator for up to 3 days. If you have added the brûlée topping, keep them chilled and serve within the day for the best texture. Re-chill after caramelizing the sugar to maintain the crisp topping.

How to Serve

Three small round orange cups filled with creamy yellow custard, each topped with a small purple and white edible flower. The custard has a smooth texture with some golden brown caramelized spots in the center. Each orange cup is placed on a small white plate with a wavy edge, all set on a white marbled surface. In the top right corner, there are three shiny silver spoons lying on a cloth napkin decorated with bright yellow lemons and green leaves, bordered with an orange stripe. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make orange posset without the brûlée topping?

Yes, the posset is delicious on its own with the creamy citrus flavor. The brûlée topping is optional but adds a delightful textural contrast.

What can I use if I don’t have orange peels to serve in?

You can use small ramekins or dessert glasses if you don’t want to use the orange peels. Just pour the posset into these before chilling.