Frozen chocolate and vanilla creme brûlées

3 Layers! Chocolate, Vanilla and Caramel. Frozen in the centre. Make the day before so they have time to freeze! A killer dessert for any occasion :)


(makes 4)


600ml Double cream

6 egg yolks

1 tablespoon cornflour

2 tablespoons golden caster sugar

1 vanilla bean (any origin)

a dash of zazou vanilla extract 

75g islands chocolate buttons finely chopped

for the caramel:
110g granulated sugar 


  1. Heat the cream in a medium sized pan until it reaches boiling point. 

  2. While its heating blend the yolks, cornflour and caster sugar in a bowl.

  3. Pour the hot cream in, stirring all the time with a wooden spoon and return the mixture to the saucepan.

  4. Heat very gently until the custard has thickened, which should only take a minute. (It shouldn't curdle but if it does you can just whick it off the heat and it will become smooth again.)

  5. Pour 300ml of custard into a heatproof jug, add the vanilla extract and give it a stir. 

  6. Stir the chopped chocolate into the remaining custard in the saucepan. 

  7. Divide the chocolate custard between 4 Rammekins, smooth it with the back of the spoon.

  8. Pour the regular custard on top. 

  9. Chill them in the fridge for 2 hours. 

  10. After 2 hours set your grill to the highest setting, take out the creme brulees and sprinkle granulated sugar over the top of each of them, shaking a bit so that the sugar  is level. 

  11. Place under the grill for 4-5mins. You want that sugar melted and to have gone a dark brown

  12. Leave them to cool and then whack them in the freezer for 3 hours or longer. 

  13. Take out just before you are about to serve. 

  14. Enjoy!


























try making this with some bali vanilla beans