Date custard

Date custard

By
From
Arabesque
Photographer
William Meppem

Custard might seem a little bit too much like nursery food, but this creamy caramel like version is rather adult, and perfect served chilled with cinnamon-dusted snow eggs, as an accompaniment to sticky ginger cake.

The date confit is made with orange and lemon juice for a light, tangy flavour. It can be folded through whipped cream to make a simple date romanoff, which would also be delicious served with the sticky ginger cake, or with an orange cake.

Custard

Ingredients

Quantity Ingredient
200ml milk
100ml thickened cream
4 egg yolks
50g caster sugar

Date confit

Quantity Ingredient
125ml water
100g caster sugar
200g fresh dates, stoned
150ml fresh orange juice
1 lemon, juiced

Method

  1. For the custard, bring the milk and cream to the boil. In a mixing bowl whisk the egg yolks with the sugar and then add the boiling milk and cream mix. Whisk well and tip back into the saucepan. Cook gently for about 10 minutes until the custard thickens. You should be able to draw a horizontal line through the custard on the back of a spoon, without it all running together. Allow the custard to cool a little.
  2. To make the confit, bring the water to the boil with the sugar until the sugar is completely dissolved. Add the dates, orange and lemon juice and cover the surface with a circle of greaseproof paper to keep the dates submerged and stop a skin forming during cooking. Bring back to the boil and then lower the heat and simmer for 15–20 minutes until the dates are meltingly soft. Remove the pan from the heat and allow to cool. When cold, remove the seeds and skins, chop the dates finely and return them to the syrup.
  3. To serve, mix the confit with the custard, pour into a large glass serving bowl and decorate with a few pieces of confit.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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