Go Back
–+ servings
Jars of gulab jamun pudding

Custard Gulab Jamun and Praline topping

Custard with Gulab Jamun and Praline topping is a creamy and delicious dessert that is perfect to serve with any Indian meal.
Author: Pavani
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time:: 4 hours
Total Time: 4 hours 40 minutes
Course: Dessert
Cuisine: Indian, north indian
Servings: 6 Servings

Ingredients

For the Custard:

  • 2 cups Milk
  • 3 tablespoons Custard powder (I use Brown & Polson brand)
  • 3 tablespoons Sugar
  • ¼ teaspoons Ground Cardamom

For the Praline Topping:

  • ½ cup Pecans, coarsely chopped
  • ½ cup Walnuts, coarsely chopped
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon Honey or Light Corn Syrup

Other Ingredients:

  • 8~12 Gulab 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!!

Nutrition

Calories: 293kcal | Carbohydrates: 34g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 63mg | Potassium: 231mg | Fiber: 2g | Sugar: 24g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!