I love serving this custard desserts in glass and top with gulab jamun and praline. The best part of this recipe is that nutty-sweet topping. Also it is great to make ahead of time. Try it out for your next party.
About the Recipe
I love making individual desserts. They are perfectly portion controlled and are easily customizable. They are great to make no-bake and/or fusion recipes. For example, this delicious carrot halwa cheesecake or this quick tiramisu or these individual banana pudding. Gulab jamun is one of our family favorite Indian dessert. As much as we like to eat them as is, I love using them in different dessert preparations. Check out the ‘You might also like’ section for more serving ideas. Custard is one of the easiest milk based desserts and one that I make quite frequently. I usually top it with fruit and may be nuts and call it a day. But this recipe with gulab jamuns is just genius and one of my favorite quick Indian sweets. So instead of dunking the jamuns in sugar syrup, they are dropped into creamy custard base. The final topping is a nutty-sweet praline. It is a quick and easy recipe that needs about 5 minutes of hands-on work. It is great to sprinkle on this custard gulab jamun or on ice cream for crunch and deliciousness.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this gulab jamun custard recipe: For the custard you need:
Milk - I recommend using whole milk for the best creamy texture. But 2% will also work. Non-dairy milk like almond and oat milk are also great here.Custard powder - I use Brown & Polson brand, but Bird’s brand is a great alternative. If you don’t have either, use equal quantity of cornstarch and an extra dash of vanilla.SugarGround CardamomGulab jamun - I usually make these using store-bought mix but feel free to use canned or even make them from scratch.
Here the ingredients you need to make the Nut Praline:
Nuts - Walnuts, pecans or almonds or a combination of all of these. I use equal quantities of pecans and almonds.Light brown sugarHoney or Light corn syrup
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. There are 3 components in this recipe. Custard, gulab jamun and praline. Start by making the custard since it has to be chilled before serving. In a small bowl, whisk together custard powder and some milk. In a medium heavy bottom pan, combine the remaining milk and sugar. Bring the mixture to a boil, lower the heat and stir in the custard powder mixture. Stir continuously and cook on low flame until the mixture starts to thicken, about 2~3 minutes. When ready, you should be able to leave a line on the back of the spoon (as in the photo below). Turn off the heat and let the mixture cool for 10 minutes. Whisk well and place a plastic wrap right on top of the custard surface to prevent formation of skin. Then let the mixture cool completely. Chill for at least 4 hours before serving. Next make the Praline: Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray with cooking spray. Combine nuts, brown sugar and honey in a small bowl. Mix well to make sure that the nuts are evenly coated. Place the nut mixture on the baking sheet. Bake for 7~10 minutes or until the sugar is caramelized and the nuts are toasted. Stir them once in the middle. Remove from the oven onto a wire rack and let cool completely. Once cooled, break the praline into small pieces. Time to assemble - Divide the custard between serving bowls. Top with jamuns in each bowl and sprinkle with crushed praline. You can also layer the custard and gulab jamun. Serve immediately!!
Expert Tips
I recommend using whole milk for the best creamy texture. But 2% will also work. Non-dairy milk like almond and oat milk are also great here.Custard powder - I use Brown & Polson brand, but Bird’s brand is a great alternative. If you don’t have either, use equal quantity of cornstarch and an extra dash of vanilla.You can make this dish using store bought mini jamuns or cut regular size ones in half. Or you can make your own from scratch or use store-bought mix.If you have time, go ahead and make the jamuns at home otherwise take the shortcut and buy them.Custard can be made up to 2 days in advance. Store in an airtight container until ready to use.Since this is a very small batch of praline, you can also make it in air fryer. To make praline in air fryer, preheat it to 350°F for 3 minutes. Lightly spray with cooking spray and place the brown sugar & honey coated nuts in an even layer. Bake for 6~8 minutes or until sugar is caramelized and nuts toasted.Praline can be made up to 1 week in advance. You can also sprinkle it on ice cream or other desserts or eat it just as is.If you just want to make a quick dessert with custard, then top it off with the chopped praline and enjoy!!
You might also like
Here are a few delicious gulab jamun serving ideas: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
