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Vanilla Custard:

Date Caramel:

  • Lipton Yellow Label Teabags (20x150TB) 2.0 pc
  • Water, boiling 500.0 ml
  • Brown Sugar 30.0 g
  • Dates Iranian, pitted and pureed 650.0 g
  • Milk 250.0 ml
  • Cream 100.0 ml
  • Butter, salted 50.0 g


Designed for professional chefs, check out this Date Caramel & Custard Parfait recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Vanilla Custard, Lipton Yellow Label Teabags and Carte D’Or Chocolate Topping.



  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. Custard is ready now.
  2. Date Caramel:

    • Brew Lipton Yellow Label Teabags 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 peaks.
    • Add a layer of date caramel, whipped cream and finish off with the nuts.
    • A little Carte D'or Chocolate Topping goes a long way.