Date Caramel & Custard Parfait

Working on a dessert menu for Ramadan? Here is an easy-to-prepare dessert that provides great value-for-money. Download the Date Caramel and Custard Parfait recipe below!

Ingredients

Portions      10

Vanilla Custard:

• Rafhan Vanilla Custard (6x1.2kg) 60 g

• Milk 1 l

• Sugar 120 g

Date Caramel:

• Lipton Yellow Label Teabags (150 TB) 2 pc

• Water, boiling 500 ml

• Brown Sugar 30 g

• Dates Iranian, pitted and pureed 650 g

• Milk 250 ml

• Cream 100 ml

• Butter, salted 50 g

Parfait:

• Cake rusk 20 pc

• Brewed Tea 100 ml

• Vanilla extract 5 ml

• Cream 200 ml

• Icing sugar 20 g

• Pistachios, crushed 150 g

• Carte D'or Chocolate Topping (6x1L) 100

• ​

Preparation

1. Vanilla Custard:

   • Add 4 tablespoons (60 gm) of Rafhan Vanilla Custard in one cup milk (200ml) and make a paste.

   • Mix 8 tablespoons (120 gm) of sugar in 4 cups of milk (800ml) and bring to boil.

   • Add custard paste to boiling milk and cook while stirring until texture is thick and smooth. Rafhan custard is ready now.

2. Date Caramel:

   • Brew Lipton Yellow Label Tea Bags in boiling water for 5 minutes.

   • Keep 100 ml of brewed tea for the cake base.

   • Remove the tea bags and add brown sugar and dates.

   • Cook down to a caramel by adding milk, cream and butter as the mixture becomes thicker.

   • Cook until caramel consistency.

3. Parfait:

   • Arrange the cake rusks in a glass or dish.

   • Combine the brewed tea with the vanilla extract.

   • Soak the rusks and the start layer the parfait.

   • Whip the cream with icing sugar till soft peak.

   • Add a layer of date caramel, whipped cream and finish of with the nuts.

   • A little Carte D'or Chocolate Topping goes a long way