This elegant, rich and creamy Honey Lemon “Custard” For One requires only a few simple ingredients and is an easy recipe for an egg-free, no-bake dessert also known as a posset.
A few weeks ago I was looking through an old Bon Appétit Magazine from 2012 and came across a recipe for a no-bake Honey Lemon Custard or posset that I had bookmarked to try.
I love a good custard recipe, one that’s rich and creamy always pulls me in. This honey lemon custard recipe intrigued me because it was not only a no-bake dessert recipe but the custard was made without eggs.
Egg Free Custard
No eggs in a custard? I was curious to find out how a custard could be thickened without eggs, cornstarch, gelatin or other thickening agents.
I spent a little time researching and found that one of the oldest versions of custard is made without any eggs and is called a posset. Possets are made from cream, a sweetener, and your choice of flavorings.
What Is A Posset?
One version of a posset is a British drink made of hot milk curdled with wine or ale and served with spices. It was popular from the medieval times up to the 19th century. Although a bit similar, that version isn’t the version I’m referring to here.
This dessert version of a posset is made by heating cream and a sweetener together and then adding flavorings.
My curiosity got the best of me and I couldn’t wait try the honey lemon custard recipe.
After making the custard and serving it to my family, they all agreed that the custard was rich, creamy and absolutely delicious.
So, I decided to add a few tweaks and play around with ingredient amounts so I could deliver a single serving honey lemon “posset”.
Ingredients In Honey Lemon Custard
See recipe box below for ingredient amounts and full recipe instructions.
- heavy cream
- ground nutmeg
- lemon peel
- lemon juice
- vanilla extract
See below for ways to use leftover ingredients.
How To Make Custard
- To make a honey lemon custard for one, heat the cream, sugar, nutmeg, and honey in a small saucepan.
- Bring the mixture to a simmer, then remove the pan from the heat and add lemon juice, lemon zest and a touch of vanilla. During this process something magical occurs. The sweetened liquid mysteriously turns into a soft, creamy, delicate custard. What actually happens is that the acid from the lemon juice reacts with the cream and that is how the custard thickens.
A posset is so easy to make. The custard thickens almost immediately and you might not be able to resist grabbing a spoon and diving right in.
Honey Lemon Custard is smooth, pure in taste, zesty, and beautifully sweet. I would recommend chilling the custard for a few hours or overnight.
This simple dessert is the perfect size if you’re cooking for one. If you like this honey lemon custard, you might also like to try this Lime Posset recipe.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this custard recipe, you might like to consider using them in any of these single serving and small batch recipes:
For this honey lemon posset (custard), I use a 1-quart saucepan and an 8-ounce ramekin which measures 4-inches in diameter and is 2-inches tall. If you happen to have smaller ramekins, use those and divide the honey lemon mixture between them.
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Honey Lemon Custard Recipe For One
- 1 cup heavy cream
- 1 tablespoon honey
- 1 1/2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
- 1 inch strip lemon peel
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
- Heat cream, honey, sugar, and nutmeg in a small saucepan over medium heat. Slowly bring to a simmer, stirring constantly to dissolve the sugar. Continue to simmer 2 minutes.
- Remove pan from the heat and add the lemon peel, lemon juice and vanilla. Stir gently and let steep for 5 minutes.
- Remove lemon peel from the pan and pour into a ramekin. Chill for at least 1 hour to let set or up to overnight.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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