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Yuzu Posset

Updated: 04.13.25 | Marc Matsumoto | 11 Comments

5 from 3 votes
An easy 3 ingredient custard that comes together in 5 minutes. This Yuzu Posset is sweet, tangy and silky smooth with the marvelous fragrance of yuzu.
Recipe
A jar of Yuzu Posset, surrounded by yuzu and strawberries.

As much as the British are maligned for their food, they make some of the best desserts. Amongst my favorites are the Summer Berry Pudding, the Eton Mess, and then of course there's the Posset. If you've never heard of a Posset, don't feel too bad, I managed to go almost 40 years without knowing about this divinely delicious dessert that could also qualify as one of the easiest desserts you can possibly make. I'm talking boil-cream-and-sugar-then-stir-in-lemon-juice easy. The combination of the heat and the acidity of the yuzu juice causes the cream to set into a rich, silky-smooth custard that melts as it hits your tongue. This Yuzu Posset couldn't be any easier or more satisfying.

Seriously, that's all there is to this recipe, so you can stop reading now and go make yourself some, or you can hear me out for some ideas on all the other desserts you can make using this technique. While it's impossible to call a confection made with cream and sugar healthy, it's certainly healthier than an equivalent custard that's set using egg yolks.

Yuzu Posset, a spoonful balancing on the top of the jar.

I used yuzu juice to set this posset because I love the fragrance, but any tart aromatic citrus such as key lime, calamansi, or even lemons will work beautifully. I've also been thinking that this might work with tart combinations such as strawberry rhubarb, and blackberry lemon, but I haven't given this a try yet. You could even theoretically do this with a non-dutched cocoa powder and something like raspberries to make a chocolate raspberry pudding.

Because the posset doesn't fully set until it's chilled in the fridge, this opens up some fun and exciting dessert possibilities. Imagine a how much easier you could make a key lime pie using this method, or spreading this Yuzu Posset into the center layer of a cake, or filling a piping bag with it and squirting it into the center of a donut!!! Ohhh the possibilities!

📖 Recipe

Yuzu Posset

5 from 3 votes
Print Pin
Cook Time 5 minutes mins
Total Time 1 hour hr 5 minutes mins
Yield 4 servings

Units

Ingredients 

  • 1 cup heavy cream
  • 60 grams granulated sugar (about ¼ cup)
  • 2 tablespoons yuzu juice

Instructions

  • Add the cream and sugar to a small saucepan and bring the mixture to a boil. Lower the heat and simmer, stirring constantly until the sugar is fully melted.
  • Turn off the heat and quickly stir in the yuzu juice. When the mixture starts to thicken, pour the custard into 4 ramekins or small glass jars.
  • Chill in the refrigerator until set.
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Comments

    5 from 3 votes (1 rating without comment)

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    Recipe Rating




  1. Joanne says

    January 23, 2025 at 10:51 am

    5 stars
    I love yuzu and this recipe couldn't be easier or more delicious! I topped with fresh blackberries and mint and it was amazing!
    Thank you for sharing!

    Reply
    • Marc Matsumoto says

      January 23, 2025 at 2:28 pm

      I'm happy to hear you enjoyed it! Thanks for taking the time to let me know!

      Reply
  2. Sanaa says

    July 11, 2020 at 8:03 pm

    5 stars
    Hi Marc, where can I buy Yu I juice

    Reply
    • Marc Matsumoto says

      July 12, 2020 at 12:23 am

      Hi Sanaa, without knowing where you live it's hard to say, but try a Japanese grocery store.

      Reply
  3. Marc Matsumoto says

    July 14, 2016 at 4:04 pm

    Hi Debbie I'm glad to hear you enjoyed it. I haven't tried it yet with Calamansi, but I can just imagine how good it would be.

    Reply
  4. Debbie Lowe says

    July 14, 2016 at 5:59 am

    Wow, super simple and delicious! I used Yuzu juice on my first batch and then tried it with calamansi juice (I bought a dwarf tree at our Farmer's Market a few years ago) both were good! Thanks!

    Reply
  5. Marc Matsumoto says

    July 11, 2016 at 5:48 pm

    Thanks Cliff, glad to hear you enjoyed it. Great choice on the Meyer lemons!

    Reply
  6. Cliff says

    July 10, 2016 at 5:35 pm

    Hiya Marc, I made this last night with Meyer lemons, and it was delicious! Perfect texture. So simple. I love your blog, so many great recipes to choose from. Keep up the good work!

    Reply
  7. nandita says

    July 06, 2016 at 5:31 am

    Thank you! shall surely try this with lemons 🙂

    Reply
  8. Marc Matsumoto says

    July 06, 2016 at 4:20 am

    Hi Nandita, I was kind of surprised too, but it does separate like milk does. I think this must have to do with the high fat content (or low water content) of cream.

    Reply
  9. nandita says

    July 05, 2016 at 5:55 am

    Love the sound of it. Wont the cream split when i add the citrus juice? Cant wait to try!

    Reply
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