Easy Key Lime Posset Pudding Cups

These lovely and refreshing pudding cups are like mini crustless, eggless key lime pies that are somehow just as delicious and indulgent as the real deal. Best of all, they are a cinch to make with only a handful of ingredients and minimal hands-on time.

If you’re looking for an impressive dessert that requires very little effort, possets will be your new go-to recipe. The history of possets goes back to the middle ages at a time when sugar and sweet deserts were becoming increasingly popular to the point that British society’s upper crust had elaborate sugar houses where they would retreat after dinner to indulge in the sweet stuff. How do I know this random bit of history? I studied and created research papers on recipe making and cookery in Elizabethan England during my college years. So weird that I would end up actually putting this bit of knowledge to use one day, right?

Anyway, back to the possets. Possets are essentially a mixture of heavy cream and sugar (or honey if you’re really traditional) that are boiled together and then mixed with citrus juice which through some scientific reaction produces a firm but creamy custard which is insanely delicious. But since basically only five people in the United States know what a posset is, I’ve decided to add “Pudding Cups” to my recipe so that people know what they are looking at. Should it have been “Custard Cups”? Possibly. It even sounds better.

Whatever you want to call this dessert, I can assure you it is bright and creamy with the perfect balance of sweet and tart. Top it off with fresh whipped cream and crumbled graham crackers and you’ll be like “Key-Lime-Pie who?” Doesn’t matter anymore now that you have these Key Lime Posset Pudding Custard Cups!

Key Lime Posset Pudding Cups

★★★★★ 5 from 1 reviews

• Author: Katelyn Masters
• Yield: 4 servings 1/2 cup each 1x

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Description

This creamy citrus custard tastes like your favorite key lime pie without all of the effort.

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Scale 1x2x3x

Ingredients

• 2 cups heavy whipping cream, plus more for topping
• 2/3 cup white sugar
• 2 teaspoons grated lime zest (from 1 lime)
• Pinch kosher salt
• 1/3 cup fresh squeezed lime juice (from about 4 limes)
• Graham crackers, crumbled for topping

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Instructions

1. In a medium saucepan bring heavy cream, sugar, lime zest, and salt to a boil over medium heat.
2. Boil over medium high heat for about 10 minutes, stirring frequently, until slightly thickened and reduced. It will look like thin sweetened condensed milk on the back of your spoon.
3. Remove from heat and stir in lime juice. Allow to cool for 20 minutes.
4. Pour over a mesh strainer into a large measuring cup with a spout and discard the solid bits. Pour the smooth pudding into about four ½-cup bowls or glasses.
5. Refrigerate until firm, about two hours.
6. Serve topped with fresh whipped cream and crumbled graham crackers.

Keywords: key lime posset pudding custard cups