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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!


Portions      10

Vanilla Custard:

Date Caramel:



  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

Date Caramel & Custard Parfait: About
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