Creamy Orange Posset with Brûlée Topping Recipe

If you’re looking to wow your friends or just treat yourself to something utterly decadent yet surprisingly simple, this Creamy Orange Posset with Brûlée Topping Recipe is exactly what you need. Creamy and tangy with a delightful crisp caramelized sugar crust, it feels like a sunshine-filled hug in every spoonful. The citrus brightness pairs perfectly with the smooth, luscious texture of the posset, making it an elegant dessert that’s as beautiful as it is delicious.

Ingredients You’ll Need

This recipe calls for just a handful of straightforward ingredients, each playing a crucial role in creating that perfect balance of creamy richness and vibrant orange flavor. Together, they form a dessert that’s both refreshing and indulgent, highlighting the natural brightness of the oranges without overpowering the silky texture.

• Heavy cream: The base of the posset that delivers its signature velvety richness.
• Oranges: Fresh, juicy oranges provide the zest, juice, and those charming peel cups for serving.
• Orange zest: Adds an extra burst of citrus aroma and taste for depth.
• Orange juice: The tangy punch that brightens and balances the creamy sweetness.
• Sugar: Sweetens the mixture and creates the coveted brûlée topping.
• Vanilla extract: A subtle hint of warmth that rounds out the flavors beautifully.

How to Make Creamy Orange Posset with Brûlée Topping Recipe

Step 1: Prepare the Oranges

Begin by slicing the oranges in half crosswise, carefully juicing them while keeping the peels intact since these will become your charming little dessert cups. Remove the flesh from inside the peels and zest another orange to extract that fragrant orange zest needed to intensify the citrus character.

Step 2: Combine and Simmer the Mixture

In a saucepan over medium heat, add the heavy cream, sugar, vanilla extract, freshly squeezed orange juice, and orange zest. Whisk continuously to dissolve the sugar and blend flavors harmoniously. Lower the heat to medium-low and let it gently simmer for about 10 minutes, ensuring the mixture never reaches a full boil. This slow cooking step is key for the posset’s silky consistency.

Step 3: Cool and Strain

Once the mixture has cooked, remove it from the heat and allow it to cool to room temperature – at least 30 minutes or more. When cooled, pour it through a fine-mesh strainer to catch the zest and any pulp. This step guarantees the posset’s texture stays perfectly smooth and creamy.

Step 4: Fill and Chill

Pour the strained posset mixture into the hollowed orange peel halves or ramekins. Cover each with plastic wrap and refrigerate for at least 4 to 6 hours, but overnight is best. This chilling time helps the dessert set beautifully with a rich, creamy texture.

Step 5: Add the Brûlée Topping

Just before serving, sprinkle about one tablespoon of sugar evenly over each posset. Use a kitchen torch or oven broiler to caramelize the sugar until it forms that signature dark, crackly brûlée crust. Pop the possets back in the fridge for 5 to 10 minutes to let the topping harden, elevating this dessert to an irresistible blend of creamy and crunchy.

How to Serve Creamy Orange Posset with Brûlée Topping Recipe

Garnishes

Adding a small, edible flower on top of each brûléed posset creates a visually stunning finish. Not only does it make the dessert pop with elegance but it also adds a delicate aroma that complements the citrus flavor.

Side Dishes

This dessert pairs wonderfully with light, fresh accompaniments like a crisp green salad with citrus vinaigrette or a plate of assorted fresh berries. These sides highlight the posset’s brightness without overshadowing its creamy texture.

Creative Ways to Present

For a truly memorable presentation, serve each posset nestled inside the orange half as intended in the recipe or opt for clear glass ramekins so the creamy layers and brûlée crust are visible. You can also place these on decorative small plates with a drizzle of raspberry coulis around for a splash of color and contrast.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store them tightly covered in the refrigerator for up to 2 days. Keep the brûlée topping intact by storing the caramelized sugar layer separately or re-brûlée just before serving to maintain that perfect crunch.

Freezing

While it’s possible to freeze possets, the delicate texture can suffer, often becoming grainy when thawed. For best results, avoid freezing this Creamy Orange Posset with Brûlée Topping Recipe and instead enjoy it fresh within a couple of days.

Reheating

Possets are best enjoyed cold straight from the fridge. Reheating is not recommended as it melts the set texture. If needed, allow it to come to room temperature for a few minutes before serving, but never heat directly.

FAQs

What is a posset?

A posset is a traditional British dessert made from cream, sugar, and sometimes citrus juice, resulting in a smooth, creamy pudding that sets without gelatin.

Can I use other citrus fruits instead of oranges?

Absolutely! Lemons, limes, or even blood oranges make fantastic alternatives, each bringing their own unique tang and color to the posset.

How do I get the perfect brûlée topping every time?

Use a fine layer of sugar and apply your kitchen torch evenly across the surface. Hold the flame a few inches away and move it constantly to prevent burning while achieving a beautiful caramelized crust.

Can this dessert be made vegan?

Traditional possets rely on heavy cream, but you could experiment with full-fat coconut cream for a dairy-free version, though the texture and flavor will differ slightly.

What’s the best way to zest an orange?

Use a microplane or fine grater to carefully remove just the colored part of the peel, avoiding the white pith which can be bitter.

Final Thoughts

This Creamy Orange Posset with Brûlée Topping Recipe is such a joyous treat to make and share. It’s simple, refreshing, and absolutely stunning on the table—perfect for making memories with friends or indulging in a moment of pure delight all by yourself. I can’t wait for you to give it a try and see just how easy it is to impress with this creamy citrus dream!

Creamy Orange Posset with Brûlée Topping Recipe

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This creamy orange posset recipe with a brûlée topping is a luscious and refreshing citrus dessert perfect for any occasion. Combining rich heavy cream with fresh orange juice and zest, this posset is gently cooked, chilled, and then topped with a caramelized sugar crust for an elegant finish that looks as delightful as it tastes.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes plus chilling time (4-6 hours or overnight)
• Yield: 4 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Ingredients

Posset Ingredients

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

For Topping

• Approximately 1 tablespoon sugar per serving for brûlée topping
• Edible flowers for garnish (optional)

Instructions

1. Prepare Oranges: Slice 2 of the oranges in half cross-wise and carefully juice them without damaging the peels, as these will be used as serving vessels. You should extract about 1/3 cup of fresh orange juice. Remove the flesh inside the halved oranges and set aside for another use or discard.
2. Zest Orange: Carefully zest one whole orange to gather fresh orange zest for the recipe and set aside.
3. Cook Posset Mixture: Place a saucepan over medium heat and add 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 mixture to a gentle simmer—avoid boiling. Let it simmer gently for about 10 minutes while stirring occasionally.
4. Cool the Posset: Remove the saucepan from heat and allow the mixture to cool at room temperature for at least 30 minutes or longer.
5. Strain and Pour: Once cooled, strain the liquid through a fine-mesh sieve into a large measuring cup to remove zest and any solids. Pour the strained posset liquid carefully into the hollowed orange peel halves or ramekins until filled.
6. Chill: Cover the filled orange cups or ramekins with plastic wrap and refrigerate for a minimum of 4 to 6 hours, preferably overnight, to allow the posset to set firm.
7. Serve – Option 1: Simply place each orange peel or ramekin on a serving plate and garnish with a small edible flower for a fresh presentation.
8. Serve – Option 2 (Brûlée Topping): Sprinkle about 1 tablespoon of sugar evenly over the top of each posset. Using a kitchen torch or the oven broiler, carefully caramelize the sugar until it forms a dark brown, crisp crust. Immediately refrigerate for 5 to 10 minutes to set the topping. Garnish with a small edible flower and serve.

Notes

• Ensure the cream mixture never boils to prevent curdling; a gentle simmer is sufficient.
• Use a kitchen torch for best control when creating the brûlée topping; alternatively, use the oven broiler.
• You can prepare this dessert a day in advance—it improves in flavor after chilling overnight.
• The orange peel serves as a charming and natural serving vessel, but ramekins may be used as an alternative.
• Edible flowers add an elegant finishing touch but are optional.