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Frozen creme brulee

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g vanilla custard
  • 300ml thickened cream
  • 55g (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 110g (1/2 cup) white sugar
  • 60ml (1/4 cup) water
  • Fresh raspberries, to serve


  • 1
    Whisk together the custard, cream, caster sugar and vanilla in a large bowl until smooth. Divide among four 250ml (1-cup) capacity dariole moulds. Place in the freezer overnight or until firm.
  • 2
    Line a large baking tray with foil. Place the white sugar and water in a small saucepan over low heat. Cook, stirring constantly, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 5 minutes or until golden. Remove from heat. Pour over the lined tray. Set aside for 10 minutes to set. Break into shards.
  • 3
    Remove the moulds from the freezer and set aside for 5 minutes to soften slightly. Turn onto chilled serving plates. Sprinkle with toffee pieces and serve immediately with raspberries.

Source: taste.com.au


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