3tablespoonsCustard powder (I use Brown & Polson brand)
3tablespoonsSugar
¼teaspoonsGround Cardamom
For the Praline Topping:
½cupPecans, coarsely chopped
½cupWalnuts, coarsely chopped
2tablespoonsLight Brown Sugar
1tablespoonHoney or Light Corn Syrup
Other Ingredients:
8~12Gulab Jamun
Instructions
Make the Custard:
In a small bowl, whisk together custard powder and ¼ cup of 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.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.
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.
To Assemble the dessert:
Divide the custard between serving bowls. Top with jamuns in each bowl and sprinkle with crushed praline. Serve immediately!!
Notes
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!!