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 🙂

Ingredients (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