My brightly citrusy, delightfully creamy Orange Posset recipe is the easiest way to add a little sunshine to your menu. This fresh orange custard is simply made in less than 20 minutes of active time with only 3 ingredients—and no eggs!
In pastry school, I learned how to make all kinds of custard—from crème brûlée and crème pâtissière to bavarian cream and clafoutis, flan and zabaglione to pots de crème, chocolate mousse and panna cotta. But of all the many varieties of the creamy, spoonable wonder we call custard, none are quite so easy as a British posset.
What is a posset, you ask? Why, only the simplest, speediest custard of them all! The concept for this easy 3-ingredient dessert is simple—mix sweetened, reduced cream with acidic juice and citrus zest, then chill until thickened. The end result is a dreamy, creamy pudding-like palate cleanser—equally perfect for serving after a heavy winter meal or a garden party.
While most often made with lemon or lime, you can make posset with any variety of citrus. My interpretation of this classic British custard makes for a fabulous orange creamsicle dessert—a crowd-pleaser if there ever was one!
⭐ Why You’ll Love This Orange Cream Dessert Recipe
- Elegance With Ease. Ending a dinner party with an impressive dessert is a surefire way to get you in the hosting hall of fame. And, while we all want to blow our guests away with our cooking chops, sometimes time isn’t on our side. Luckily, this three ingredient dessert is classy enough for a Queen and takes mere minutes to make!
- Ready Year-Round. While peak citrus season is in the winter, a fresh orange dessert knows no temporal bounds. Whether you’re celebrating NYE or Mother’s Day, orange posset is guaranteed to please!
- Frugal & Foolproof. All you need are three basic ingredients you can find at any grocery store or bodega—perfect for dazzling on a budget. Posset is also a snap to make!
🍴Ingredients
- Heavy Cream - Also known as “double cream” across the pond, this is the richest variety you can get with a minimum of 36% milk fat. While you could technically use slightly lighter whipping cream (which ranges from 30-36% milk fat), the additional fat in heavy cream contributes to a thicker consistency and richer mouthfeel.
- Granulated Sugar - White sugar acts as a neutral sweetener, letting the natural glory of sweet cream and oranges to shine more brightly.
- Whole Oranges - You’ll need fresh oranges here—we want to use both the zest and the juice for maximum orange flavor.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Dairy-Free - While I haven’t attempted making it myself, I have a feeling that either full-fat canned coconut milk or vegan whipping cream would work. Note that you *may* need to add a thickener like xanthan gum, guar gum, or agar agar to achieve the perfect wobbly consistency.
- Other Citrus - Lime or lemon posset are the most common flavors, though you could also make a grapefruit, pomelo, blood orange, yuzu, or tangerine posset. Orange is typically the sweetest citrus variety, so if you swap in something more tart & acidic than a mandarin, you may want to increase the sugar by a tablespoon or two.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Orange Posset: Step-by-Step Instructions
This fresh orange dessert recipe comes together in a flash! Here’s how:
Step 1: Mix & Simmer. In a medium saucepan, combine the cream, sugar, and orange zest. Bring this fragrant mixture to a boil over medium heat. Then, reduce to a simmer and stir frequently to help dissolve the sugar—it’s essential!
Step 2: Reduce. Simmer for about 8-12 minutes. It’s key to stay close by and keep an eye on things, as this mixture has a habit of boiling over when left unattended. Once you’re around the 8-minute mark, start checking if the mixture has reduced to 2 cups by pouring it into the measuring cup.
Step 3: Add Juice. Once you’ve hit the 2-cup mark, pour the mixture into the glass measuring cup and stir in the orange juice. Let it cool for around 20 minutes.
Step 4: Strain & Divvy. Now, for that silky smooth finish, strain the cream through a fine-mesh strainer into a clean bowl. Carefully divide the orange cream mixture into the 6 ramekins or dessert cups.
Step 5: Chill. Pop them in the fridge, uncovered, and let them chill for at least 3 hours (you want that perfect set). After that, cover with plastic wrap and store in the fridge for up to 2 days.
Step 6: Garnish. When you’re ready to serve, top the possets with fresh berries, and enjoy every creamy, citrusy spoonful!
👩🏻🍳 Expert Tips
- Orange Order of Operations - To get the most from your fruit, it’s essential to follow the right order. First, roll the oranges firmly on your work surface for 10-15 seconds—this will help release all the juices. Next, wash and dry the rind before grating the zest. I recommend using a microplane grater—they’re excellent for shaving off just the brightly colored zest while leaving the bitter pith behind. After juicing, get a little more goodness out of the spent orange halves by making a fragrant simmer pot or some no-waste spa water.
- Equipment Smarts. To get started, have a 2-cup glass measuring cup handy—trust me, it’ll be your best friend for getting the posset consistency just right! We’re aiming to reduce the cream and orange mixture to exactly 2 cups. A little trick: pour the mixture into your measuring cup once or twice as it simmers so you can keep a close eye on the amount. Also, have 6 small ramekins or dessert cups ready for when it’s time to pour the custard.
- Organization. I like to use a quarter sheet pan to hold all of my posset dessert cups—it makes it much easier to get them in and out of the fridge and to cover with just one piece of plastic wrap.
- Pretty Garnishes. Fresh berries are beautiful, but feel free to amp up the showmanship by using sugared berries, sugared flowers, or candied orange slices.
