Yield: 10 servings
|48 \N||Gulab jamuns; sliced|
|300 grams||Cookies; crumbled|
|200 millilitres||Heavy cream|
|3 \N||Eggs; beaten|
|\N \N||A pinch of cardamom powder|
|\N \N||A few drops of vanilla essence|
|\N \N||A pinch of clove powder|
|\N \N||A pinch of cinnamon powder|
|\N \N||A pinch of mild curry powder; (proprietary)|
FOR THE BASE MIXTURE
FOR THE CUSTARD
To prepare the base: Melt the butter in a pan, add the cookie crumbs and sugar, and mix well. Divide into 10 portions. Put a portion in each of the ten individual moulds, spread evenly and bake in the preheated oven at 375o F for about ten minutes. Remove and cool.
Arrange the gulab jamun slices evenly over the cookie bases.
To prepare the custard: Heat milk over low heat in a pan, ensuring it does not come to a boil, add the remaining ingredients and cook, stirring constantly for five minutes. Remove and pour equal quantities of the custard on the sliced gulab jamun.
Put the moulds in a preheated oven and bake at 375o F for 35 minutes. To check if the custard is baked, insert a cooking needle. If it comes out clean, remove. If not, bake for a few minutes more.
Converted by MC_Buster.
NOTES : Tarts lined with gulab jamun slices and topped with custard Converted by MM_Buster v2.0l.