Lemon Possets Brûlé

Method

1. Cut the lemons in half crosswise. Carefully scoop out the flesh, keeping the shells intact.
2. In a saucepan, combine the fresh cream, sugar, and cornstarch. Whisk to dissolve.
3. Bring to a boil over medium heat, then cook for 2 minutes, stirring constantly.
4. Pour the cream mixture into the lemon shells.
5. Refrigerate for at least 2 hours until set.
6. Before serving, sprinkle an even layer of brown sugar over each posset.
7. Caramelize the sugar with a kitchen torch until golden and crispy.