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.
The daily responsibilities of life continue during the fast, prompting many families to work around their busy schedules by opting for quick and easy treats. Custard has long been one of the Muslim community’s crowd-favourites – a versatile dessert option that can be served hot or cold to round off popular desserts like malva pudding, bread pudding, jelly and trifle.
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.
Two-Ingredient Custard Milkshake
The best milkshake requires no more than 2 ingredients, according to fashion-forward content creator, Aqeelah Harron Ally who starts with smooth, creamy custard. Add milk to the recipe and an optional flourish of cinnamon and sugar if desired, and you’ll have the makings of the perfect milkshake.
Photo: Aqeelah Harron Ally
INGREDIENTS
- 500 g Parmalat Vanilla Flavoured custard
- 500 ml Parmalat Full Cream Milk
- Cinnamon and sugar can be added to adapt the taste (optional)
METHOD
- Freeze milk in an ice block tray
- Once frozen, combine frozen milk cubes with Parmalat custard in a blender and blend until frothy.
- Pour and enjoy!
Sticky date pudding
Next up is food photographer and cookbook author, Zorah Booley Samaai who enjoys desserts with a fruity twist. Her recipe incorporates dates – a fruit that has become synonymous with the breaking of the fast.
Photo: Zorah Booley Samaai
INGREDIENTS
- 226 g 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 ⅓ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
For the toffee sauce
- ⅓ 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
- 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.
- 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.
- Then mash the dates up so they resemble a paste like consistency.
- 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.
- Then add in the flour, baking powder and salt.
- 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.
- 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
- Combine all the ingredients for the toffee sauce in a large pan and stir until combined.
- Let the sauce comes to a simmer and then pour it over the cake as soon as you have poked the holes.
- Cut the cake into square slices and enjoy with some vanilla ice cream and a generous amount of Parmalat custard!
Croissant pudding
For a warm treat option, foodie and lifestyle content creator, Fehmida Osman-Latib (or just “Fehmz”) brings custardy flavour to a traditional French delicacy.
Photo: Fehmida Osman-Latib
INGREDIENTS
- 4-5 Croissants
- 500 ml fresh cream
- 250 ml 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
- Preheat your oven to 180°C.
- Slice the croissants into 4-5 chunky pieces and butter it on both sides.
- Please into an oven proof dish and set aside.
- In a bowl combine the fresh cream, mill, castor sugar, eggs, vanilla essence, and cardamom. Pour over the croissants.
- Sprinkle with the chopped pecans and the cinnamon sugar mix.
- Bake in preheated oven for 20-25 minutes.
- Serve warm, drizzled with Parmalat Vanilla custard.
Custard cream-filled bollas
Offering her rendition of a Cape Malay classic, is foodie and recipe developer, Saadiyah Hendricks who brings a generous dash of custard to a well-loved Eid dessert.
Photo: Saadiyah Hendricks
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
- 170 ml buttermilk
For the creamy custard filling
- 250 ml whipping cream
- ¼ cup Parmalat Vanilla Flavoured custard
- ¼ teaspoon ground cardamom, and extra for garnishing
- Pistachio chopped for garnishing
METHOD
- Whisk the egg and sugar together until well incorporated and pale.
- Add the oil and vanilla and whisk to combine
- Sift in the flour, baking powder and cardamom and fold until incorporated.
- Whisk in the buttermilk until fully combined then set aside to rest while heating up the oil for frying.
- 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.
- While they cool off, make the filling by whipping together all the ingredients until a medium peak forms.
- 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
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Feature Image: Fehmida Osman-Latib
