Caramel and Date Creams Recipe

Prepare this dessert on the weekend and make Mondays that little bit sweeter with a start-of-the-week treat.


Serves

6 people

Preparation

15 minutes, plus overnight in the fridge

Cooking time

15 minutes


Ingredients 

8 fresh medjool dates, pitted and chopped
½ cup fresh orange juice
2 tbs lemon juice
5 large egg yolks
2 tbs caster sugar
600ml cream
1 tsp vanilla extract

Caramel¾ cup caster sugar, extra
¼ cup water

Fresh seasonal fruit, to serve

Method

  1. Place dates in a small saucepan with the orange and lemon juices. Bring to the boil. Reduce the heat to low and simmer, covered, for 5 minutes or until the dates are soft. Spoon into 6 x ½ cup capacity ramekins.
  2. Place egg yolks and sugar in a mixing bowl. Heat cream in a small saucepan until it just reaches boiling point. Pour cream into egg mixture while stirring.
  3. Return mixture to the saucepan and cook while stirring for about 5 minutes or until the mixture thickens. You will feel a change in the texture of the mixture and the cooking bubbles subside when it is ready.
  4. Pour mixture on top of the date mixture. Place in the fridge for 6 hours or overnight to set.
  5. When ready to serve, make the caramel by placing extra sugar in a small saucepan. Add the water. Boil for 8 minutes or until golden.
  6. Working quickly, pour a thin layer of caramel over the set custard mixture. Don’t make the layer too thick otherwise it will be hard to crack when eating.
  7. Serve with fresh seasonal fruit.
     

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