Fruit Custard
This luscious Fruit Custard combines the velvety richness of custard with an assortment of fresh, in-season fruits. Whether served at a special gathering or as a delightful treat for your family, this Indian dessert is a perfect harmony of eggless creamy custard and the natural sweetness of fruits.
Servings: 4 servings
Calories: 244kcal
Equipment
Ingredients
- 2 cups whole milk
- 2 tablespoon heavy cream optional
- 3 tablespoon custard powder or vanilla pudding mix
- 5 tablespoon sugar adjust to preference
- 2 cups assorted fruit (strawberries, kiwi, banana, pomegranate, mango, apple, grapes)* see notes
- ½ teaspoon ground green cardamom optional
- 1 teaspoon rosewater optional
- 5 strands saffron optional
Instructions
- Bring the milk to a lukewarm temperature on medium to high flame. Optionally, add heavy cream, saffron strands, or ground cardamom before the milk is at a boil.
- While the milk is lukewarm, spoon three tablespoons of it into a little bowl with the custard powder. Stir until the custard mixture is completely lump free.
- Continue bringing the milk to a boil. Pour in the custard mixture and sugar and stir until it's completely smooth. Boil the milk for 2 minutes, then lower the heat so that it's at a soft simmer for another 2-4 minutes.
- At this point, the custard should be runny but coat the back of a spoon. Remove the pot from heat and transfer the custard into a mixing bowl to chill in the fridge for a minimum of 30 minutes.
- Right before planning to serve, chop up 2 cups of assorted fruit.
- After the custard has chilled, whisk it really well to remove any lumps. Add the chopped fruits into the bowl and whisk again to combine. Optionally, add the rosewater here as well.
- Serve chilled with extra chopped fruits to top it off.
Notes
- Do not use citrus, pineapple, or melons due to their high acidity and water content. This includes, oranges, blood oranges, grapefruits, honeydew, cantaloupe, and watermelon.
- Use a mixture of 4-5 fruits, some soft and some crunchy.
- Only chop the fruit once you are ready to serve. Some fruit begin to release their juices and will make the custard runny.
