Date Caramel & Custard Parfait

Name: Date Caramel & Custard Parfait
Yield: 10
Ingredients: 60.0g Rafhan Vanilla Custard (6x1.2kg); 1000.0ml Milk; 120.0g Sugar; 2.0pc Lipton Yellow Label Teabags (20x150TB); 500.0ml Water, boiling; 30.0g Brown Sugar; 650.0g Dates Iranian, pitted and pureed; 250.0ml Milk; 100.0ml Cream; 50.0g Butter, salted; 20.0pc Cake rusk; 100.0ml Brewed Tea; 5.0ml Vanilla extract; 200.0ml Cream; 20.0g Icing sugar; 150.0g Pistachios, crushed; 100.0ml Carte D'Or Chocolate Topping (12x1.2kg)

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.

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Vanilla Custard:

Rafhan Vanilla Custard (6x1.2kg) 60.0 g
Rafhan Vanilla Custard (6x1.2kg)

521 3126 Loyalty points

Carton Pack Rs521

6 X 1.2 KG Rs3,126

Product not available.

Product not available.

*Indicative price (ex VAT)
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
Carte D'Or Chocolate Topping (12x1.2kg) 100.0 ml
Carte D'Or Chocolate Topping (12x1.2kg)

1103 13241 Loyalty points

Plastic Bottle Rs1,103

12 x 1.2 kg Rs13,241

Product not available.

Product not available.

*Indicative price (ex VAT)

Desserts

Fusion

Ramzan

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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.

Desserts

Fusion

Ramzan

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Date Caramel & Custard Parfait

Ingredients

Vanilla Custard:

Date Caramel:

Parfait:

Preparation

Vanilla Custard:

Date Caramel:

Parfait:

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Date Caramel & Custard Parfait

Ingredients