Ingredients
Vanilla Custard:
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Milk 1000.0 ml
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Sugar 120.0 g
Date Caramel:
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Water, boiling 500.0 ml
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Brown Sugar 30.0 g
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Dates Iranian, pitted and pureed 650.0 g
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Milk 250.0 ml
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Cream 100.0 ml
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Butter, salted 50.0 g
Parfait:
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Cake rusk 20.0 pc
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Brewed Tea 100.0 ml
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Vanilla extract 5.0 ml
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Cream 200.0 ml
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Icing sugar 20.0 g
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Pistachios, crushed 150.0 g
Preparation
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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.
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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.
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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.
