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!
Milk 1 l
Sugar 120 g
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
Cake rusk 20 pc
Brewed Tea 100 ml
Vanilla extract 5 ml
Cream 200 ml
Icing sugar 20 g
Pistachios, crushed 150 g
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.
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.
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