Date brûlée with Kahlua

Date brûlée with Kahlua

By
From
Arabesque
Makes
10
Photographer
William Meppem

This is a thick, luxurious and totally seductive dessert, combining creamy coffee and buttery, toffee-ish dates. Use the confit as a base for petits pots, brûlées, soufflés and custards.

Custard

Ingredients

Quantity Ingredient
1.25 litres pure cream
10 egg yolks
60g caster sugar
1 vanilla bean, split and scraped
1 cinnamon stick

Date confit

Quantity Ingredient
125g caster sugar, plus 100 g extra, for dusting
125ml water
250g fresh whole dates
1/2 cup kahlua

Method

  1. To make the custard, bring the cream to a rolling boil then pour it onto the egg-yolks, sugar, split vanilla bean and cinnamon stick, whisking well to incorporate. Pour the mix back into the pan and cook gently for about 15–20 minutes, stirring constantly with a wooden spoon, until the custard thickens. It should be as thick as honey and just beginning to catch on the bottom of the pot.
  2. Pour the mixture into a stainless steel (or glass) bowl and sit on ice or in a sink of very cold water for 5–10 minutes. This is important, as it stops the custard from cooking further. Remove from the ice and allow it to continue cooling naturally.
  3. To make the confit, heat the sugar with the water until it is completely dissolved. Add the whole dates and Kahlua and cover the surface with a circle of grease-proof paper to keep the dates submerged and stop a skin forming during cooking. Gently cook for 15–20 minutes. Remove from the heat and allow to cool. When cold, remove seeds and skins from the dates and chop them finely. Put a heaped teaspoon of the confit at the bottom of ten small ramekin dishes (8 cm diameter), and spoon in enough custard to fill to just below the rim. Chill until ready to serve.
  4. Set your griller to its highest possible level and heat for at least 5 minutes. Remove the custards from the fridge and lightly dust with sugar. Grill for a few moments until they are brown and bubbling. Remove and refrigerate for 5 more minutes. Dust with a little more sugar and grill again. Naturally, if you have a domestic blowtorch, this works even better. Serve straight away.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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