When you have Gulab Jamuns but want to impress your guests just that little bit more, this simple Gulab Jamun trifle with three delicious layers is the perfect way to do it.
Gulab Jamuns are one of the most popular, classic South Asian desserts, and for a good reason. These perfectly soft, fried dough balls soaked in flavored sugar syrup really have no competition in the deliciousness factor.
And while nothing can beat a Gulab Jamun, something you want to do something just a little different, without taking away from their essence, of course. And this trifle does exactly that with three simple layers – soft vanilla cake soaked in Gulab Jamun syrup, Gulab Jamuns, and homemade custard that’s bruleed at the top for a crisp, crunchy finish.
The best part? It’s super low effort and can be prepped a day in advance, perfect for dinner parties!
Let’s get into the details.
Vanilla Cake
My goal was to keep this dessert as simple as possible, which is why we’ll be using slices of store-bought vanilla pound cake. Honestly, store-bought pound cake is pretty damn good, and it works perfectly in this dessert.
We also soak the cake with a spoonful of the Gulab Jamun syrup for extra flavor – and it also keeps it super moist!
PS: If you love fusion desi desserts, you’ll love these recipes!
Homemade Custard
Now I know we’re keeping the dessert easy, but if there’s ONE thing you should make from scratch instead of using the powder kind, because the difference in taste and texture is MASSIVE, and it’s also very simple to make. Trust me, once you make it at home, you’ll never go back to the powder kind.
Here are the steps for making the homemade custard.
- In a heavy-bottomed saucepan, add the milk and vanilla and cook it on medium heat until it starts simmering.
- Meanwhile, place the egg yolks, sugar, and corn flour in a bowl and whisk them until they’re smooth and runny, about 2 minutes.
- Once the milk starts simmering, remove it from the heat and pour it into the egg mixture while whisking continuously. This will make sure that the eggs don’t scramble while cooking.
- Place the milk and egg mixture back into the saucepan and place it on medium-low heat, and start mixing continuously with a spatula to stop the eggs from scrambling. Make sure to scrape the bottoms and edges of the pans consistently.
- After a few minutes, the mixture will start to thicken and become a little lumpy. Immediately switch to a whisk and whisk until the mixture is smooth and thickened, about 2-3 minutes. Do not overcook the custard will become gluey and too thick.
- Take it off the heat and immediately place it in a bowl to stop cooking. Let it cool down for 5 minutes, then mix in the butter until fully combined. If not using immediately, cover it with cling film, making sure the film is touching the surface of the custard to avoid a film from forming.
Assembly
You can assemble this trifle in individual serving bowls or a large serving dish, based on your preference. It will taste the same either way!
Here are the steps for assembling the gulab jamun trifle.
- In your chosen dish, place slices of vanilla pound cake until the surface is completely covered.
- Pour a few spoonfuls of the Gulab Jamun syrup on the cake to soak it well.
- Slice each Gulab Jamun in half and place it on top of the cake layer. Don’t stick them together; leave a little space in between each, which will be filled with the custard.
- Add the custard on top of the Gulab Jamun layer and spread it evenly, filling the dish to the top. Let it set in the fridge for 2-4 hours.
- Just before serving, add a few spoonfuls of sugar on top of the custard and brulee it using a blow torch until it’s caramelized and crispy. Serve immediately.
This is the perfect dessert when you want to do something extra special but still keep it low-effort and simple. Trust me, everyone will be raving about it for days!
Ready to get started? Let’s go!
Gulab Jamun Trifle
Equipment
- 6 single-serve bowls or a 9×11" serving dish
- Saucepan
- Silicone spatula
- Hand whisk
- Offset spatula
- Blow torch
Ingredients
Homemade Custard
- 150 grams egg yolks about 8 yolks
- 180 grams granulated white sugar
- 75 grams cornflour/cornstarch
- 750 ml full-fat milk
- 3 tsp vanilla essence or vanilla pod
- 45 grams unsalted butter
Assembly
- 1 loaf vanilla pound cake store-bought
- 18 Gulab Jamuns in syrup store-bought
- 50 grams granulated white sugar for brulee topping
Instructions
Homemade Custard
- Heat the milk and vanilla in a heavy-bottomed saucepan over medium heat until it just begins to simmer.
- While the milk warms, whisk together the egg yolks, sugar, and cornflour in a separate bowl for about 2 minutes, until the mixture becomes pale, smooth, and slightly runny.
- Once the milk starts to simmer, take it off the heat and slowly pour it into the egg mixture while whisking constantly. This gradual process helps temper the eggs, preventing them from curdling.
- Pour the combined mixture back into the saucepan and cook it over medium-low heat, stirring continuously with a spatula to ensure it doesn’t stick or form lumps. Be sure to scrape the edges and bottom of the pan as you stir.
- After a few minutes, the custard will begin to thicken. Switch to a whisk and continue whisking until it becomes smooth, thick, and silky, about 2 to 3 minutes. Avoid overcooking, as the custard can turn overly thick and sticky.
- Remove from the heat and transfer immediately to a clean bowl to stop the cooking process. Let it rest for 5 minutes, then stir in the butter until it’s fully melted and combined. If you’re not using it right away, cover the surface with cling film so it touches the custard to prevent a skin from forming.
Assembly
- Line the base of your serving dish with slices of vanilla pound cake, ensuring the surface is completely covered.
- Drizzle a few spoonfuls of the Gulab Jamun syrup over the cake so it soaks up all that flavor.
- Cut the Gulab Jamuns in half and arrange them over the cake layer, leaving small gaps between each piece; these spaces will be filled with the custard.
- Spoon the custard evenly over the Gulab Jamuns, smoothing the top to create a flat, even layer. Refrigerate the trifle for 2 to 4 hours to let it set and chill.
- When you’re ready to serve, sprinkle sugar generously over the top and use a blowtorch to caramelize it until you have a crisp, golden crust. Serve right away for the perfect contrast of creamy and crunchy.
Notes
- Temper the eggs slowly: When adding hot milk to the egg mixture, pour it in gradually while whisking. This prevents the eggs from scrambling and keeps your custard silky smooth.
- Use a heavy-bottomed saucepan: It distributes heat evenly and prevents the custard from catching or burning at the bottom.
- Don’t overcook the custard: Once it thickens and coats the back of a spoon, take it off the heat. Overcooking can make it too dense or gluey.
- Cover to avoid a skin: If you’re chilling the custard, press cling film directly on its surface to stop a layer from forming.
- Soak the cake generously: The Gulab Jamun syrup adds that signature flavor and sweetness, so don’t be shy, let the cake absorb enough syrup for a soft, melt-in-your-mouth texture.
- Space out the Gulab Jamuns: Leaving small gaps between them allows the custard to seep through and create even layers.
- Chill before serving: Refrigerating for at least a couple of hours helps the flavors meld together and gives the trifle its perfect creamy consistency.
- Brulee right before serving: For the perfect caramelized topping, torch the sugar just before serving so it stays crisp and crackly.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
