Fruit custard or fruit custard salad is delicious, light & flavorful dessert made with creamy custard and assorted fresh fruits. Perfect afetrmeal dessert.
Recipe Source Link:https://www.mygingergarlickitchen.com/fruit-custard/
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Prep Time = 2 hour(s) 20 minutes
Cook Time = 10 minutes
Total Time = 2 hour(s) 30 minutes
Category = Dessert
Cuisine = Indian
Serves = 6
Nutrition Info = 178 calories
Serving Size = 1
» For Fruit Custard
- 4 cups milk (preferably whole)
- 4 tablespoons vanilla custard powder
- 5 tablespoons sugar, or to taste
- Mixed fruits (I used banana, kiwi, grapes, pomegranate arils, apple, and mango)
» For making Fruit Custard
- In a small bowl, add 1/2 cup milk and 4 tablespoons custard powder.
- Mix well until combined. Make sure there are no lumps in the mixture. Keep it aside.
- Add 3.5 cups milk to a heavy bottom pan on medium heat.
- Bring it to a boil for 2-4 times while stirring it occasionally.
- Once boiled, turn the heat to low, and add sugar.
- Mix until sugar dissolves completely.
- Now start adding custard mix 2 tablespoons at a time while stirring continuously.
- Keep adding and whisking until all the custard mix is used up.
- Cook for 3-4 minutes or until it becomes slightly thick.
- To check the consistency, do a nappe test by running a finger through the back of the spoon. If the impression stays exposed, that means custard is cooked. At this point, turn off the heat. It thickens once it cools down. Don't overcook custard, or else it will turn lumpy.
- Remove the pan from heat and transfer the custard mixture to a large bowl.
- Let it cool completely at room temperature.
- Keep stirring it occasionally to prevent it from forming a milk cream layer on the top.
- Meanwhile, chop all the fruits you are using and refrigerate them.
- Cover the bowl and refrigerator for 3-4 hours.
- Add chilled fruits to chilled custard and mix everything well until combined.
- Divide fruit custard into serving dishes.
- Top fruit custard with some more fruits and chopped pistachios.
- Serve fruit custard chilled.
- For making fruit custard I have used a simple vanilla flavor. This is the flavor I grew up eating. However, you can use any other flavors like strawberry, mango, or butterscotch.
- This is a fail-proof custard recipe. With this recipe, your custard would never form lumps. However, for any reason, your custard has turned lumpy then simply blend it with a hand blender or pass it through a sieve.
- Once you transfer the custard mix to a mixing bowl, keep stirring for a few minutes. The stirring would prevent it from forming a cream layer on the top. Another tip is that top custard with a piece of butter. The buttery layer would stop it from forming a milk cream layer on the top.
- Custard thickens once it cools down, so never overcook the custard, else you will end up with thick pudding.
- If you think that your custard has a very thick consistency, then add about 1-2 tablespoons of warm milk to the custard and whisk it until combined. You can keep adding 1 tablespoon of milk until you get the desired consistency.
- Never chill custard with fruits. Fruits tend to release water, and if you would add fruits to the custard then it would turn watery.
- For the best tasting fresh custard, always add fruits right before serving. If you keep fruits in the custard they would turn soggy and lose their flavor.