Recipe of the day: 4 custard-inspired dessert treats in time for Eid

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.

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.  

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!

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.