No-Bake Lemon Custards With Strawberries

You're recipe only makes 1 cup of custard rather than 2, so I guess that's one way to reduce the fat. Or maybe a better way for anyone who cares about the fat content, just dump a scoop of lemon yogurt into a bowl and top with berries, and you can pretend it resembles this custard. The better alternative, of course, is to stop obsessing about fat content and enjoy this simple and good desert.

Amazing. A recipe with only four ingredients, and almost all of the questions are about substituting ingredients! I'd say that probably all of the ingredients are required for it to set and/or taste sweet, because puddings, jellies, and flans are tricky bits of biochemistry that rely on coagulations of proteins and/or lipids. But it wouldn't be too hard to try with your coconut milk or apple juice or whatever; but expect to have a sweet soup rather than a pudding. Perhaps you'll be surprised.

Must boil Slowly down to Exactly 2 cups. (8-12 min.) Stir frequently. (Vigorously boiling may boil over.) Check volume often in measuring cup. 6 ramekins too many. I use 4 ramekins or martini glasses Blueberries also a good garnish.

You can reduce the fat by using less whipping cream and substituting yogurt. The ingredients would be: 3/4 cup plain non-fat Greek yogurt 1/4 cup whipping cream 2 teaspoons lemon zest 1 tablespoon lemon juice 2 tablespoons sugar 1/2 teaspoon vanilla extract Use any mixture of berries. If you have extreme sweet tooth, drizzle with honey. Add mint leaves for garnish

This is nearly identical to a recipe I learned at Riad Laroussa in Fez, Morocco in the spring. We stirred the lemon juice into the cream as soon as it was removed from the stove, stirring quickly. It did not curdle, just thickened. We didn’t strain out the lemon zest. In fact we sprinkled some more on top before refrigerating it. We served it plain, without the fruit topping. It is delicious just like that. I’ve made it several times since—it’s really easy and rewarding.

This was so easy with very rewarding results. Instead of zesting the lemons, I cut off the peel in one long strip with a vegetable peeler -- just as flavorful, and didn't need to strain. Reduced the sugar by 2-3 tablespoons, which was fine.

Recipe worked. Used meyer lemons and reduced sugar to one-half cup. Also added about a teaspoon of cardamom seeds which got strained out with the lemon zest.

Yes. Try regular (not low fat) coconut milk from a can - must be the canned version, I find its a very successful sub for heavy cream and have used it to make posset, panna cotta and ganache. It has a high fat content just like heavy cream.

The acid curdles the cream, but the sugar means that the the curds are long and smooth, not lumpy. Very simple! Try this with white grapefruit juice and zest, it's the best pudding I've ever tasted.

Amazing dessert! I don't have a huge sweet tooth, and in the summer I like something light, and these are perfect. They are relatively hands-off, very easy, and can sit overnight. My only notes are that you really don't need to put the strawberry (or blueberry) topping in sugar, it's sweet enough without added sugar. Also, don't be arrogant (like me) and think "oh, these seem set enough" after 2 hours- it really does need at least 3 to fully set.

Made today - instead of strawberries I roasted local rhubarb with lemon juice and dark graded maple syrup. Topped it off with chopped Persian pistachios. Everyone loved it. Would make again with different seasonal fruit.

Yes, or an acid of some kind (you could technically use vinegar, but probably wouldn't want to). This isn't actually a custard but a posset (as the intro accurately notes, even if the title is wrong), and the thing that makes it thick rather than just sweetened cream in a dish is the reaction between the cream and the acid. You're essentially making a curd, like cottage cheese!

Just a warning that yogurt won't give you the same effect in this dessert; you'll have a flavored yogurt, not a posset. Possets are curds made by acidifying cream. Yogurt has already been made thick by being acidified (with acid produced by all those good yogurt bacteria), and adding more acid won't make it thicker.

Just a quick clarification, to make sure I understood the directions properly. So the lemon juice is added as soon as the cream is taken of the heat, while it is still piping hot? Will it not split into curds and whey, and if yes, does the whey have to be strained out? Thanks!

Bob is wrong. There is such a thing as lactose intolerance, way more common than the almost always imaginary gluten sensitivity