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honey lilac posset in glass mason jars sitting on a table

Lilac Honey Posset

This medieval recipe for a custard-like dessert is made with honey and infused with floral lilac notes.

Course Dessert
Cuisine Old-Fashioned
Keyword custard, floral infused, honey, posset, pudding
Prep Time 1 day
Cook Time 1 hour
Resting Time 1 day
Total Time 2 days 1 hour
Servings 6 people
Calories 636 kcal


  • 2 cups lilac blossoms wash with cold water and remove all stems
  • 4 cups heavy whipping cream
  • 1/2 cup raw organic honey
  • 1/3 cup lemon juice
  • 1/8 tsp salt optional


The Night Before

  1. Pour 4 cups of heavy whipping cream into a bowl. Add 1 cup of freshly harvesting and washed lilac blossoms into the cream. Cover the cream and allow the lilacs to infuse the cream overnight.

The Next Day

  1. Strain the cream, removing the lilac blossoms, into a saucepan.

  2. Add 1/2 cup of honey to the cream mixture and bring the honey and cream to a low boil. Stirring constantly.

  3. Once you get to a soft boil, turn your heat down to a low simmer and simmer for about 3 minutes. Keep stirring.

  4. Pour in 1/3 cup of lemon juice and combine all ingredients. Continue to stir the cream for another 3-5 minutes.

  5. Remove the cream mixture from the heat and allow it to cool for a few minutes. Optional: add 1/8 tsp salt

  6. Once it is slightly cooled, pour in 1 cup of lilac blossoms to your cream mixture and allow the lilac blossoms to infuse for about 10 minutes.

  7. Strain the flowers out of the cream mixture and pour the cream into individual ramekins or glass jars.

  8. Cover tightly and refrigerate for at least 4 hours, or overnight, until the posset has set.

Recipe Notes

Substitute equal amounts of flower petals for other edible flowers. If you are using lavender buds, only use 1/2 cup total (1/4 for each infusion) as lavender flowers have a stronger flavor.