Category: Dessert
Cuisine: Indian
Fruit Custard is one of those clever desserts born out of fusion. While custard itself came from Europe, it was brought to India during the British era, and we gave it a fruity, local twist. With milk, sugar, and custard powder as the base, Indian households started adding seasonal fruits to make it richer, more colourful, and perfect for our climate.
Over time, it became the go-to dessert for celebrations, Sunday meals, and summer afternoons, simple, nostalgic, and loved by all ages.
Preparation Time: 15 min
Cooking Time: 15 min
Pour milk into a pan and bring it to a gentle boil on a simmer.
In a separate bowl, take a half cup of milk at room temperature and mix in 3 tablespoons of custard powder. Whisk until smooth, no lumps allowed.
Tip: Always use room-temperature milk to mix the custard powder. Cold milk can make it clumpy.
Once the milk boils, add sugar and stir until it completely dissolves.
Reduce the heat to low. Slowly pour in the custard mixture, stirring constantly to keep it smooth.
Let it cook for 5–6 minutes, stirring often, until it thickens nicely.
Tip: Didn’t simmer it long enough? Congrats, you made vanilla milk.
Turn off the heat and let it cool to room temperature. You can also refrigerate it if you prefer it chilled; it’ll thicken even more.
Tip: Wait till it chills completely, or the custard will go runny.
Chop your favorite fruits, such as apples, mangoes, bananas, papayas, strawberries, and pomegranates
Tip: Avoid citrus fruits (such as oranges), pineapples, and melons, as they can curdle the custard.
Once the custard has cooled, gently fold in the fruits. Top with extra fruits or some nuts if you like.
Tip: Add mixed fruits to cold or chilled custard. Otherwise, it ends up warm mush.
Serve cold, eat happy, repeat!
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