4 custard-inspired dessert treats in time for Eid |

The end of the holy month of Ramadan is fast approaching. For Muslims across the country, it has been a month of self-reflection and prayer – a time of the year dedicated to spiritual principles such as gratitude and the importance of giving back.

During Ramadan, Muslims observe a fast that begins just before sunrise and ends at sunset with the daily iftar – or breaking of the fast. Meals at iftar often consist of Haleem, savoury snacks and simple, yet decadent desserts providing the perfect culinary finish.

Delicious custard dessert recipes to try

Ahead of Eid al-Fitr, the celebration that marks the end of Ramadan, 4 of South Africa’s Muslim content creators have shared their most delicious custard dessert recipes.

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Two-ingredient custard milkshake

Ingredients

• 500g Parmalat Vanilla Flavoured custard
• 500ml Parmalat Full Cream Milk
• Cinnamon and sugar can be added to adapt the taste (optional)

Method

1. Freeze milk in an ice block tray.
2. Once frozen, combine frozen milk cubes with Parmalat custard in a blender and blend until frothy.
3. Pour and enjoy.

*Recipe by Aqeelah Harron Ally.

Sticky date pudding

Ingredients

• 226g Medjool dates
• 1 ¼ cup boiling milk 
• 1 tsp baking powder
• 7 tbsp butter, softened
• ½ cup brown sugar 
• 2 large eggs, room temperature 
• 1 tsp vanilla extract 
• 1 1/3 cups cake flour 
• 1 tsp baking powder
• ½ tsp salt

For the toffee sauce

• 1/3 cup salted butter 
• 1 cup whipping cream 
• 1 cup brown sugar 
• 1 tsp vanilla extract 
• For the topping:
• Parmalat Vanilla Flavoured custard
• 1 scoop of vanilla ice cream

Method

1. Preheat your oven to 180°C, line a 23cm square baking tin with baking paper and spray with a non-stick spray. Set aside for now.  
2. Chop your date and remove the pit. Soak the dates in the hot milk and baking soda until soft. This should take about 15 minutes. 
3. Then mash the dates up so they resemble a paste like consistency. 
4. In a stand mixer or using an electric whisk, combine the mashed dates, soft butter, brown sugar, eggs and vanilla extract and whisk until smooth. 
5. Then add in the flour, baking powder and salt. 
6. Pour the mixture into your prepared pan and bake in the oven for 30-35 minutes. While the sticky date cake is baking start on your toffee sauce. When a toothpick comes out clean, it is ready. 
7. Once the cake comes out of the oven, use a toothpick or fork to poke holes throughout the cake. This will allow the sauce to be absorbed. 

Toffee Sauce

1. Combine all the ingredients for the toffee sauce in a large pan and stir until combined. 
2. Let the sauce come to a simmer and then pour it over the cake as soon as you have poked the holes. 
3. Cut the cake into square slices and enjoy with some vanilla ice cream and a generous amount of Parmalat custard!

*Recipe by Zorah Booley Samaai.

Croissant pudding

Ingredients

• 4-5 Croissants
• 500ml fresh cream
• 250ml milk
• 1 cup castor sugar
• 2 eggs
• 1 tsp vanilla essence
• Pinch of ground cardamom
• Handful of chopped pecan nuts
• 1 tsp cinnamon powder mixed with 2 tsp brown sugar
• Parmalat Vanilla Flavoured custard

Method

1. Preheat your oven to 180°C. 
2. Slice the croissants into 4-5 chunky pieces and butter it on both sides. 
3. Please into an oven proof dish and set aside.  
4. In a bowl combine the fresh cream, mill, castor sugar, eggs, vanilla essence, and cardamom. Pour over the croissants.  
5. Sprinkle with the chopped pecans and the cinnamon sugar mix.  
6. Bake in preheated oven for 20-25 minutes.  
7. Serve warm, drizzled with Parmalat Vanilla custard.  

*Recipe by Fehmida Osman-Latib.

Custard cream-filled bollas

Ingredients

For the bollas:

• 1 egg
• ¼ cup sugar and extra for garnishing
• 30ml oil
• 1 teaspoon vanilla essence
• 1 ¼ cup flour
• ¼ teaspoon ground cardamom 
• 1 teaspoon baking powder
• 170ml buttermilk
• For the creamy custard filling
• 250ml whipping cream
• ¼ cup Parmalat Vanilla Flavoured custard
• ¼ teaspoon ground cardamom, and extra for garnishing
• Pistachio chopped for garnishing

Method

1. Whisk the egg and sugar together until well incorporated and pale. 
2. Add the oil and vanilla and whisk to combine.
3. Sift in the flour, baking powder and cardamom and fold until incorporated. 
4. Whisk in the buttermilk until fully combined then set aside to rest while heating up the oil for frying.
5. In a medium pot on medium heat, fry the bollas by spooning in a tablespoon of dough at a time then allowing to fry until golden brown on both sides. Remove and allow to drain on a plate lined with a paper towel. 
6. While they cool off, make the filling by whipping together all the ingredients until a medium peak forms. 
7. To assemble, roll each bolla in caster sugar then slit and pipe in the custard filling, finally top with chopped pistachio and a sprinkling of ground cardamom. 

*Recipe by Saadiyah Hendricks.

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