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!


























Island of Bali Organic "Wild" Vanilla

Island of Bali Organic "Wild" Vanilla


try making this with some bali vanilla beans