Go Back

Fresh Fruit Custard

A popular and light Indian dessert of fresh seasonal fruit in an egg free custard sauce made with custard powder.
Prep Time 30 mins
Cook Time 15 mins
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

  • 4 cups cold milk
  • 4 tbsp vanilla flavoured custard powder
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar or to taste
  • 4 cups assorted chopped fruit

Instructions
 

  • Dissolve the custard powder in 1/2 cup of the cold milk, along with the vanilla extract. Keep aside.
  • Put the remaining 3 1/2 cups of milk in a heavy bottomed pan. Stir in the sugar and bring it to a boil. Turn down the heat.
  • Stir the custard powder milk mixture well, again, as the custard powder would have settled. Add this to the hot milk in the pan, stirring continuously but gently with a whisk. Whisking is to make sure no LUMPS form, and NOT to aerate the custard. If you inadvertently find lumps, just strain the hot custard to remove them.
  • Cook for about 3-4 minutes or till the mixture starts thickening into a custard. Check the consistency by running a finger through the custard coating back of the spoon. If the impression stays exposed, that means custard is ready. Take it off the heat. Keep stirring on and off as the custard cools to prevent a skin from forming. It will thicken further as it cools.
  • At this point, you can chop the fruit you’re planning to use and refrigerate it too. Cut the fruit into bite size pieces. This time, I used banana, apple, kiwi, oranges (they’re in season and sweet), grapes and canned pineapple. Once the custard reaches room temperature, transfer to an airtight container or jug and chill till you’re ready to serve the fruit and custard.
  • Whisk the chilled custard till smooth before serving. If the custard seems a little too thick, you can thin it by whisking in a couple of tablespoons of cold milk. When you’re ready to serve the Fresh Fruit custard, alternate layers of custard and fruit in your serving dishes, finishing with custard on the top. Serve as is or garnish according to your preference.