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
Prep time: 15 minutes (plus overnight refrigeration)
Cooking time: 15 minutes


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


¾ cup caster sugar, extra
¼ cup water

Fresh seasonal fruit, to serve


  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.

You might also like