FRUIT CUSTARD RECIPE

Fresh fruit and a creamy vanilla custard sauce combine strengths in this simple fruit custard recipe. If you're looking for a healthy, easy dessert that doesn't require you to turn on the oven, you've come to the right place! Follow my steps to see how to make this delicious fruit salad with custard sauce

About Fruit Custard

Fruit custard is one of those desserts that reminds me of my childhood. When we grow up, we will eat carrot halwa, rice pudding, basin laddu or fruit custard for our sweet treat.

Ingredients

* 2.5 cups whole milk

5 tablespoons sugar

* 3 tablespoons custard powder

* 3 tablespoons whole milk warm or at room temperature

1.5 to 2 cups chopped mixed fruit - apple, mango, spouta, banana, pear, strawberry, pomegranate

How to make fruit custard

Make custard

1. Take 2.5 cups of milk in a thick bottom pan or sauce pan and place it on the stove. Bring the milk to a simmer.

2. When the milk is heating, take 3 tablespoons of warm or room temperature milk in a small bowl. Add 3 tablespoons of custard powder.

You can take 3 tablespoons of hot milk while it is heating or you can heat 3 tablespoons of milk separately in the microwave oven or on the stove.

Out of custard powder? No problem! Check out my recipe for Vanilla Custard and you'll be in business.

Or replace the custard powder with 3 tablespoons of corn starch. Be sure to add 1 teaspoon of vanilla extract or half a teaspoon of vanilla essence to this mixture.

3. Stir well to make a smooth paste or slurry without lumps.

Complete slurry paste for fruit custard recipe

4. When the milk comes to a low heat, add 5 tablespoons of sugar or as required. Stir very well so that the sugar dissolves.

5. Keep the flame light and then add the custard paste or slurry to the parts.

6. As soon as you add the custard mixture, stir quickly so that no lumps form. Repeat with the rest of the custard paste, working in batches or dripping it in a slow stream as you constantly shake.

7. When the custard is cooking, keep stirring often so that no lumps form. Cook over low heat for about 5 to 6 minutes.

8. The mixture will gradually thicken and the custard powder will also lose the raw taste of corn starch.

Put the custard in a bowl and cover the bowl with a kitchen towel. Allow to cool to room temperature. If you plan to serve fruit custard cold, cover the pot with a lid and refrigerate.

Cook for a few more minutes for thick custard. Keep in mind that as the custard cools, it will thicken. You can also refrigerate the custard to cool before adding the fruit.

Make fruit custard

9. Cut the fruit. I always recommend using seasonal fruits to make fruit custard. Just avoid citrus fruits, pineapples and melons. The fruits I used were: apples, papayas, bananas, strawberries and pomegranates.

10. They had custard sense cold (at room temperature and they were in the fridge), the numbers were mixed fruits.

11. Mix it well.

12. Serve fruit custard garnished with some more fruit and pomegranate juice. Enjoy!

You can also add some nuts and dried fruits like raisins, cashews, pine nuts, pistachios, almonds, walnuts, pecans.

Note: If you keep fruit custard in the fridge, the fruit will release some of its juice and the consistency of the custard may be thin. So add fruit only when you plan to serve this dessert. It is best served immediately after assembling and mixing.

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