Few things to keep in mind before starting:

  • Fruit custard is a quick, delicious & creamy dessert served chilled with lots of fresh seasonal fruits. It is authentically prepared with milk, cream and egg yolk. The easiest way is to prepare it using a store bought custard powder.
  • Make sure to use full fat fresh milk which will enhance the richness of the recipe.
  • Preferably use the basic vanilla flavoured custard powder to avoid artificial flavours present in other flavours of custard powders available in the market.
  • You may customise the recipe by adding mango puree or cocoa powder or cardamom powder or chocolate syrup or rose essence to the thick chilled basic vanilla custard prepared.
  • In case, you don’t like to add fruits, you may add dry fruits like cashews, almonds, pistachios to the basic custard. You may also add choco chips (https://amzn.to/2CtLVrY), tutti fruti, jelly to make it more interesting for your kids.
  • Always use a heavy bottomed vessel to prepare custard.
  • Always add the custard powder mixed with a few tbsp of cold milk to the boiling hot milk, adding 1 tbsp of the mix at a time and combine using a whisk to avoid any lumps. If you find any lumps, don’t panic, just pass the prepared basic custard through a fine mesh sieve into another container to remove such lumps.
  • Add sugar only after switching off the flame to avoid burning of custard at the base.
  • I have used desi khand to the recipe, which is usually less sweet as compared to the normal sugar. So in case you use the normal sugar, then you may reduce the quantity mentioned in the recipe by 1/2 tbsp.
  • Let the prepared custard chill for at least 2 hours before adding fruits to it. Custard thickens when chilled and adding fruits in hot custard does not allow it to become thick & creamy, thereby spoiling the whole recipe. The fruits release moisture when added to custard.
  • You may add as many varieties of fresh seasonal fruits as possible to the custard. I usually use mango, banana, pomegranate and apple. It is good to use sweet fruits and avoid using sour/citrus fruits like orange, kiwi, pineapple or even grapes.
  • It can be made vegan by replacing animal milk with non-dairy milk like almond milk.

Ingredients: (for 4 people)

  • Fresh milk – 3 cup (Full fat)
  • Custard Powder – 3.5 tbsp
  • Cold milk – 3 tbsp
  • Desi khand – 4 tbsp (or 3.5 tbsp normal sugar)
  • Seasonal fruits(chopped) – banana (1), pomegranate (1/2), apple (1/2), mango (1)
  • Pistachio – to garnish (finely chopped)

Method:

  • Take 3 cups of fresh milk in a heavy bottomed vessel and bring it to a boil.
  • Meanwhile, take 3 tbsp cold milk in a small bowl, add custard powder to it and mix well removing all the lumps, if any.
  • When the milk on the flame comes to a boil, put the flame to low, add the cold milk-custard powder mixture to it slowly and stir well preferably using a whisk to avoid any lump formation.
  • Keep on cooking and stirring continuously on low flame for another 2-3 minutes till the custard becomes thick in consistency. The custard should coat the back of the spoon as visible in the pic below.
  • Switch off the flame, add desi khand/sugar and mix it well. Then allow the custard to cool down to room temperature.
  • In case, you find any lumps, then you may pass the prepared custard through a fine mesh sieve into another container and let it cool down to room temperature.
  • When the custard cools down to room temperature, refrigerate it for at least 2 hours. It gets thickened after refrigeration.
  • Avoid adding fruits to prepared custard before chilling it.
  • Before adding fruits to the chilled custard, whisk the custard to make it smooth.
  • Finally, add bite size chopped seasonal fruits (avoid using citrus fruits) to the chilled prepared custard. Garnish it with chopped pistachio and serve chilled.
Eggless Fruit Custard

‘Cooking for our loved ones with love!’