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

Thanks to Harry from Zazou Emporium Vanilla (@zazouemporiumvanilla) who created this recipe combining his finest vanilla and our Islands Chocolate. 



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 



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

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

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

- 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 whack it off the heat and whisk, it will become smooth again.)

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

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

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

- Pour the regular custard on top.

- Chill them in the fridge for 2 hours.

- 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. 

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

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

-Take out just before you are about to serve.



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