Start by zesting the lemon and juicing it to obtain the fresh lemon juice you’ll need. Set these aside.

In a saucepan, combine the heavy cream and 3/4 cup of granulated sugar. Heat over medium heat until it’s almost boiling, stirring frequently to prevent it from sticking.

In a separate bowl, whisk together the egg yolks and lemon zest until well combined.

Once the cream mixture is hot, slowly pour it over the egg yolks while whisking continuously to prevent the eggs from curdling.

Pour the mixture back into the saucepan and cook over low heat until it thickens, about 5 to 7 minutes. A thermometer should read about 170°F (76°C).

Remove from heat and stir in the fresh lemon juice.

Divide the mixture among serving dishes or ramekins, and allow them to cool for about 30 minutes at room temperature.

Cover the dishes with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When you’re ready to serve, sprinkle a thin layer of sugar on top of each posset. Use a kitchen torch or the broiler in your oven to caramelize the sugar until it’s golden brown, but watch closely to avoid burning!

Let the possets sit for a couple of minutes to let the sugar layer harden before serving.