Silky, luscious, and bursting with fresh fruit, this Fruit Custard is a globally beloved dessert that feels like a warm hug in every spoonful. Imagine the creamy richness of classic French crème anglaise meeting the colorful Indian-style fruit salad.
Every bite is a balance of indulgence and refreshment. Whether you’re craving something light yet satisfying or need an easy make-ahead treat, this custard delivers.
Gently simmering milk with custard powder ensures a velvety base, while a medley of seasonal fruits—mango, berries, apples—adds natural sweetness and texture.
Perfect For Summer Gatherings!
- A no-bake delight—keeps your kitchen cool while still delivering a satisfying dessert.
- Versatile and customizable—swap in your favorite fruits or add a drizzle of honey for extra sweetness.
- A nostalgic treat—brings back memories of family celebrations, festive feasts, and childhood indulgence.
- Refreshing yet creamy—light enough for a warm evening but rich enough to feel special.
- Pairs beautifully with cake or cookies—because dessert is always better with a little extra indulgence!
Fruit Custard Recipe
Fruit custard is a creamy, delicious dessert made by thickening milk with custard powder, then mixing in a medley of seasonal fruits. Lightly sweetened and chilled, this refreshing treat is perfect for warm days. Garnish with pomegranate, nuts, or dried fruits for an extra touch of flavor.
Equipment
- Thick-bottomed pan or saucepan
- Whisk
- Small bowl
- Knife
- Cutting board
- Serving bowls
Ingredients
- 3 tbsp whole milk warm or at room temperature
- 5 tbsp sugar
- 2.5 cups whole milk
- 2 cups chopped mixed fruits- Mangoes, pears, bananas, strawberries, sapota, apples, pomegranate.
- 3 tbsp custard powder
Instructions
- Heat milk in a thick-bottomed pan until it gently simmers.
- Take three tablespoons of warm milk from the pan and mix with custard powder in a small bowl to form a smooth paste without lumps.
- Stir sugar into the simmering milk until dissolved, then add the custard paste gradually, stirring continuously to prevent lumps.
- Cook on low heat for about 5 to 6 minutes until the custard thickens, stirring frequently.
- Remove from heat and let it cool at room temperature, noting that it will thicken further as it cools.
- For a chilled dessert, refrigerate the custard before adding fruits.
- Chop seasonal fruits, avoiding citrus and melons, then mix them into the cooled custard.
- Garnish with pomegranate arils, chopped nuts, or dried fruits before serving.
Notes
- Stir continuously while cooking to prevent lumps and avoid burning the custard at the bottom.
- If preparing for fasting, substitute custard powder with arrowroot flour for thickening.
- For a custard without custard powder, use cornstarch, arrowroot, or tapioca starch mixed with vanilla extract.
- The recipe can be doubled or tripled for larger servings.
| Nutrition | Value |
| Calories | 341kcal |
| Carbohydrates | 60g |
| Fibre | 2g |
| Fat | 8g |
| Protein | 8g |
| Cholesterol | 60g |
