Fruit Custard Recipe
Fruit Custard is a delicious Indian dessert made with eggless custard powder and a variety of seasonal fruits. Make it using my easy recipe.
Here are some more Indian desserts that you may enjoy: Fruit Cream, Rice Kheer, Shrikhand, Semiya Payasam, and Doodh Pak.
While growing up, desserts were a simple affair in my house. Mom would make a kheer or a halwa mostly for special occasions, festivals, or get-togethers. Primarily because I grew up in a very small town in UP, and exotic things were not readily available there.
On one of our visits to Lucknow, I tasted fruit custard at one of my parents’ friends’ house, who invited us over for dinner. They served chilled, creamy custard loaded with fresh seasonal fruits, and I was instantly hooked.
I asked my mom to buy a few packets of custard powder as they were not available in Banda (the place I grew up in), and from then on, this fruity custard became a staple in our house. Custard powder was added to my mom’s list of things to buy from Dad’s monthly trips to Lucknow.
About Fruit Custard
Fruit Custard is a classic Indian dessert where creamy, eggless sweet vanilla custard is made using a ready custard powder, chilled, and then mixed with a medley of fresh fruits.
It’s a perfect sweet to make for hot summer days when you crave something light, cold, and satisfying.
This fruity custard is a great dessert to make for parties, potlucks, festivals, or get-togethers, as it comes together in under 30 minutes and can be made ahead of time. It also requires minimal ingredients, and you can use the fruits that are easily available to you.
Ingredients
Custard Powder – I now make my own custard powder at home, but you can also buy it from an Indian grocery store.
Fruits – I used a mix of apples, bananas, mangoes, strawberries, and oranges. You can use any fruit you like, such as kiwi, grapes, or blueberries. Just avoid watery fruits like melons.
Others – You will also need sugar and whole milk (full-fat milk).
How To Make Fruit Custard
Measure 500 ml in a measuring cup. Take out ½ cup of milk in a bowl and add 3 tablespoon custard powder to it.
Mix well to make a lump-free mixture.
Heat the remaining milk in a pan over medium heat for 5 minutes, stirring frequently.
Add ¼ cup sugar and cook until it dissolves, stirring frequently.
Add custard mixture slowly and cook on medium heat until the mixture thickens (5-6 minutes), stirring continuously.
To check if the mustard has thickened properly, dip a silicon spatula in it and then move a finger over the spatula. It should make a clear streak. If not, then cook the custard for a little longer.
Remove the pan from the heat and stir for 1-2 minutes to cool it down slightly.
Cover the pan with cling film to prevent a cream layer from forming on top.
Let the custard rest until it cools down to room temperature.
Now refrigerate the custard and chill it for 3-4 hours.
When ready to serve, add 2 and ½ cups of chopped fresh fruits to the custard and mix well. I used a mix of apples, bananas, mangoes, strawberries, and oranges.
Serve chilled.
Pro Tips By Neha
Stick to the measurements I have given. If they are not followed correctly, the fruit custard can turn out too thick or too thin.
Always let the custard cool completely before adding the fruit.
Add fruits only when you are ready to serve the custard.
To make the fruit custard vegan, you can replace dairy milk with a plant-based milk, such as almond milk or cashew milk.
You can add some chopped nuts, such as almonds, pistachios, or cashews, along with fruits, for a nice crunch.
Add jelly cubes or small pieces of sponge cake for a fun twist.
Storage Suggestions
Fruit custard can be stored in an airtight container in the refrigerator for up to 2 days.
Always add the fruits just before serving to prevent them from turning soggy or releasing excess water.
Do not freeze fruit custard, as it can alter its texture when thawed.
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Fruit Custard Recipe
Ingredients
- 500 milliliters whole milk (full-fat milk) (divided)
- 3 tablespoons custard powder
- ¼ cup sugar
- 2 and ½ cups chopped mixed fruits (I used a mix of apples, bananas, strawberries, oranges, and mangoes.)
Instructions
- Take out ½ cup of milk in a bowl and add custard powder to it.
- Mix well to make a lump-free mixture.
- Heat the remaining milk in a pan over medium heat for 5 minutes, stirring frequently.
- Add sugar and cook until it dissolves, stirring frequently.
- Add custard mixture slowly and cook on medium heat until the mixture thickens (5-6 minutes), stirring continuously.
- To check if the mustard has thickened properly, dip a silicon spatula in it and then move a finger over the spatula. It should make a clear streak. If not, then cook the custard for a little longer.
- Remove the pan from the heat and stir for 1-2 minutes to cool it down slightly.
- Cover the pan with cling film to prevent a cream layer from forming on top.
- Let the custard rest until it cools down to room temperature.
- Now refrigerate the custard and chill it for 3-4 hours.
- When ready to serve, add fruits to the custard and mix well.
- Serve chilled.
My husband loves this dessert and always takes a second serving