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Date Caramel & Custard Parfait
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.
Ingredients
Date Caramel & Custard Parfait
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Rs0.0
Vanilla Custard:
Rafhan Vanilla Custard (6x1.2kg)
/g
60.0 g
0%
Milk
/ml
1000.0 ml
0%
Sugar
/g
120.0 g
0%
Date Caramel:
Lipton Yellow Label Teabags (20x150TB)
/pc
2.0 pc
0%
Water, boiling
/ml
500.0 ml
0%
Brown Sugar
/g
30.0 g
0%
Dates Iranian, pitted and pureed
/g
650.0 g
0%
Milk
/ml
250.0 ml
0%
Cream
/ml
100.0 ml
0%
Butter, salted
/g
50.0 g
0%
Parfait:
Cake rusk
/pc
20.0 pc
0%
Brewed Tea
/ml
100.0 ml
0%
Vanilla extract
/ml
5.0 ml
0%
Cream
/ml
200.0 ml
0%
Icing sugar
/g
20.0 g
0%
Pistachios, crushed
/g
150.0 g
0%
Carte D'Or Chocolate Topping (12x1.2kg)
/ml
100.0 ml
0%
/
Vanilla Custard:
-
Milk 1000.0 ml
-
Sugar 120.0 g
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
Parfait:
-
Cake rusk 20.0 pc
-
Brewed Tea 100.0 ml
-
Vanilla extract 5.0 ml
-
Cream 200.0 ml
-
Icing sugar 20.0 g
-
Pistachios, crushed 150.0 g
Preparation
-
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.
-
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.
-
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.
