A posset is a British pudding or custard. I have recently come across several recipes for posset and have been intrigued because the custard is not thickened with eggs or gelatin. It is simply boiled cream with sugar and citrus (the citrus sets the custard). I have been in the mood for a simple dessert that is creamy, smooth and comforting. This is exactly what I was looking for. This recipe is adapted from the Food 52 blog.
Meyer Lemon Vanilla Bean Posset
2 c. heavy cream
2/3 c. sugar
1 vanilla bean
5 Tbsp. Meyer lemon juice
In a 3-quart saucepan combine milk and sugar. Split the vanilla bean lengthwise and scrape seeds into the milk and add the pod. Stir to mix the vanilla bean seeds into the milk and sugar. Bring milk to a boil and let boil gently for 5 minutes stirring occasionally. Be sure not to let it boil over or burn. Remove from heat. Add the lemon juice and stir. Remove vanilla pod and let sit 15 minutes. Pour into 4 ramekins. Chill 3-4 hours until set. Serves 4.