Loyalty points

Vanilla Custard:

  • Milk 1000 ml
  • Sugar 120 g

Date Caramel:

  • 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
  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.