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Active Time
10 minutes
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Total Time
1 hour 10 minutes
The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard— no eggs or gelatin required.
Ingredients
Makes 8 servings
Special equipment:
Step 1
Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
Step 2
Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
Step 3
Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Nutrition Per Serving
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Reviews (4)
Back to TopI've rated before and wasn't going to rate again, but site is now refusing to post a review without a rating. These deserve 8 forks anyhow! I have made these several times and every time they are amazing. They are so amazingly creamy and smooth, like a perfect cream brulee consistency but without the eggs and effort. I have left out the honey and added more sugar, which I prefer. I've also made it using limes and it worked exactly the same. Definitely more even consistency in a shallow dish with more surface space. I cannot get over how easy these are but so delicious and refreshing, especially fun in summer. I'm planning to experiment with other flavors now like steeping mint in the cream, using orange or other citrus, etc. The rum on the fruit is definitely not needed, fresh ripe fruit/berries is the perfect pairing.
laholladay
Howell, MI
8/1/2016
这是非常美味的,但谁不喜欢柠檬dessert. I didn't go to the length of adding the rum soaked fruit because I made this recipe for what I had on hand. It definitely is edible after an hour in the fridge, but continues to firm up more after that, closer to a panna cotta consistency and less like custard.
Anonymous
San Francisco, CA
3/31/2016
Delicious! If you are expecting a heavy, eggy custard, this is much lighter (not in calories...) and more refreshing. I made it for a dinner party with strawberries instead of berries and it was a huge hit. It has a texture more like a soft creme brulee and did solidify in only a few minutes.
MEJOWERS
San Francisco
10/19/2014
Wow, it works. I was afraid to try this recipe, I just couldn't believe it would work. I did some research first and these are "lemon possets" and have been around for decades. I doubled the recipe and poured into goblets to serve. They were in the fridge by 9:30a, uncovered, and within an hour already looked solid. Served at 6p and they were amazing. No skin formed despite not being covered. The very bottom was softer, more like a thick sauce. Even the next day the bottom was thinner so I think the idea is to serve in a ramekin because the depth is less and even. My goblets were probably too deep. I also did the mango topping but fine chopped instead of ribbons and did not use the rum. I really liked these, they were refreshing after a heavy spiced stew for dinner. The creaminess is truly amazing, like a really thick Greek yogurt. I have to admit, I don't think I'll use the honey next time. I didn't like the combination with the vanilla, nor with the mango. I will use just sugar next time, but there will be a next time. Just too easy and tasty to not make again.
laholladay
Howell, MI
12/10/2012
