Ever since I tried the Oui Layered Cheesecake Dessert a few years ago, I’ve always noodled in my mind the ability to make a similar dessert at home. I’ve even saved the jars every time we eat them and have a GIANT collection now that Karthik keeps wanting to throw away. So when I was coming up with my Diwali menu for this year, I decided that it was time to put those empty jars to use and make my vision of an Indian fusion layered dessert come true.

The Oui Dessert does a crumb crust layered with a creme fraiche “cheesecake” and covered in caramel – I personally wanted something a little more hearty for the middle layer and decided to grow with a custard. My go to for custard is using Bird’s Custard Powder – could you easily make it from scratch? sure. But this custard comes together in 10 min and you can’t beat that! I made a Parle-G crust and opted to do a chocolate hard shell after the recent viral TitTok hard shell yoghurt cups!

To make the chai flavors in the custard really stand out, I decided to make masala chai and then use that milk to make the custard. The result is a luscious spiced custard, buttery parle-g crumbs and a chocolate topping! I think the next time I make this, I might even sneak in a middle layer of Parle-G crumbs, just for fun 🙂

A low effort, high reward dessert that will wow at your Diwali festivities this year, or any upcoming holiday gathering, I hope you enjoy it!

 

Tips & Tricks

• I personally love the Bird’s custard powder mix because its easy and tasty, but Karthik is not as big a fan – you can feel free to use Jello custard powder or make it from scratch
• I made this with a chocolate hard shell but make sure to keep the layer thin otherwise it gets hard to crack; you can also use a chocolate ganache – this is my favorite recipe from Sally’s Baking Addiction
• Our Chai Spice recipe is one of our most popular – you can feel free to sub with a mix of cardamom and cinnamon if you don’t have any, or skip it entirely!
• This recipe scales great so you can adjust as needed if making for a large crowd!

Recipe Information

• Prep time: 1 hour (includes cooling time)
• Cook time: 10 minutes
• Yield: 2 individual desserts 

Ingredients

• 8 Parle-G biscuits
• 1 tbsp butter melted
• 1 tbsp Bird’s Custard Powder
• 1 tbsp sugar
• 250 ml milk of choice
• 1 tea bag
• 2 tsp Chai Spice powder
• 2 tbsp chocolate chips

Directions

1. Prepare tea: bring to boil milk, tea bag and chai spice powder and boil on medium heat for 5 min; allow to cool
2. Prepare crust: Add Parle-G biscuits to a ziplock bag and crush using a rolling pin; mix with melted butter until fully combined
3. Prepare custard: in a pot stir together custard powder, sugar and a few tbsp of the prepared tea, turn heat on low and slowly add the rest of the milk. Whisk for 5-7 min until it thickens and set aside to cool fully
4. Assemble dessert: take an individual mason jar or small glass pot and place half of the Parle-G crumbs, press down with your finger until tightly packed
5. Layer on half of the cooled custard powder and set in the refrigerator for 1 hour
6. Melt chocolate chips in 30 sec intervals in the microwave pour over the custard and smooth
7. Sprinkle with sea salt and refrigerate till ready to serve