Fruit Custard
South Asian dessert — chilled vanilla custard mixed with fresh fruit. Light, refreshing, and a hit at any gathering. The trick is making the custard properly so it's silky (not lumpy) and chilling completely before adding the fruit.
Prep Time
21 min
Cook Time
21 min
Servings
4
Calories
575 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Milk1 cup
- Custard Powder1
- Apple1
- Banana2
- Grapes1
- Orange1
- Sugar½ cup
- Eggs2
- Vanilla Extract1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Milk1 cup
- Custard Powder1
- Apple1
- Banana2
- Grapes1
- Orange1
- Sugar0.5 cup
- Eggs2
- Vanilla Extract1 tsp
Instructions
- 1
In a saucepan (off heat), whisk 2 tablespoons of custard powder (Bird's or any brand) with ¼ cup of cold milk until completely smooth. No lumps.
- 2
In another saucepan, bring 4 cups of milk and ⅓ cup of sugar to a gentle simmer. When sugar dissolves, slowly pour in the custard mixture while whisking constantly.
- 3
Cook over medium-low heat, whisking constantly, for 4-5 minutes until the custard thickens to coat the back of a spoon. Don't boil — could scorch.
- 4
Transfer the custard to a bowl. Press plastic wrap directly onto the surface (prevents a skin from forming). Refrigerate at least 3 hours, ideally overnight.
- 5
Prepare 3 cups of mixed fresh fruit: chopped apples, sliced bananas, grapes, mango cubes, sliced strawberries, pomegranate seeds. Variety is the point.
- 6
Just before serving, fold the cold fruit into the chilled custard. Serve in individual glasses or one large bowl. Top with chopped pistachios or almonds, a sprig of mint. Best eaten within 2 hours of adding fruit.
Watch how to make Fruit Custard
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💡 Expert Tips
- 1.Whisk the custard powder into cold milk first. Adding to hot milk creates lumps that are impossible to remove.
- 2.Whisk constantly while cooking. Custard scorches in seconds if you stop stirring.
- 3.Plastic wrap directly on surface. Prevents a thick skin from forming as it cools.
- 4.Add fruit just before serving. Pre-mixed fruit-and-custard goes watery and starts to brown.
🔬 Why It Works
Fruit custard succeeds when the custard is properly cooked (smooth, not lumpy or scorched) and the fruit is added at the last moment (to prevent the fruit from releasing water and diluting the custard). The variety of fruits provides multiple flavors and textures. The chilled custard provides a creamy cool base that complements the fresh fruit beautifully. Crushed nuts add a textural finale.
Frequently Asked Questions
What's custard powder?▾
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How long does the custard keep?▾
4.2
510 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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