Fresh fruit and a rich vanilla custard sauce combine strengths in this basic Fruit Custard recipe. If you are looking for a sound, simple dessert that doesn’t require you to turn on the stove, you’ve come to the right put! See how to make this yummy fruit salad with custard sauce by taking after along with my step-by-step photographs and video below.
Tricks to Perfect Your Fruit Custard
- Make it Without Custard Powder: If custard powder isn’t available, you can still enjoy this dessert. Simply substitute it with a mixture of cornstarch, arrowroot flour, or any starch-based thickener. Use 3 tablespoons of cornstarch and mix it with 3 tablespoons of warm milk to form a smooth paste or slurry. Add ½ to 1 teaspoon of vanilla extract or essence to this mixture to replicate the flavor of traditional custard powder.
- Avoid Lumps in Custard: To ensure a lump-free custard, always mix the custard powder (or its substitute) with a small amount of cold or lukewarm milk to make a smooth paste before adding it to hot milk. Stir continuously while cooking on a low flame to avoid clumping.
- Balance Consistency: If your custard turns out too thick, you can thin it slightly by adding a splash of cold milk and whisking it in gently. If it’s too runny, cook it a little longer on low heat until it thickens.
- Prevent Skin Formation: When cooling your custard, cover it with a piece of cling film or butter paper that touches the surface of the custard. This prevents a skin layer from forming on top, which can alter the smooth texture.
- Make it Ahead of Time: Custard can be prepared a day in advance and stored in the refrigerator. Just remember to add the fruits only a few minutes before serving. This trick is helpful for parties or when you’re short on time.
- Use a Heavy-Bottomed Pan: Always use a heavy-bottomed pan to cook the custard, which ensures even heat distribution and prevents the milk from sticking to the bottom or burning.
- Flavor Variations: While vanilla is the traditional flavor, you can experiment with a dash of cardamom powder, saffron strands soaked in warm milk, or even rose water for a unique twist.
- Creative Serving Ideas: Serve the custard in small dessert cups, topped with colorful fruits and a sprig of mint. You can also layer it with sponge cake or jelly in a trifle bowl for a more festive presentation.
Tips for Making Fruit Custard
- Milk Choices – Dairy or Plant-Based: You can prepare fruit custard using either regular dairy milk or plant-based alternatives such as almond milk, oat milk, or soy milk. While dairy milk gives a rich, classic taste, almond milk provides a slightly nutty, light flavor and is a great option for those who are lactose intolerant or vegan.
- Adjusting Sweetness Naturally: If you’re making custard with almond milk or another plant-based milk, consider replacing sugar with natural sweeteners like jaggery or coconut sugar. These unrefined sweeteners pair well with non-dairy milk and enhance the flavor profile. However, if you are using dairy milk, avoid adding jaggery while the custard is boiling, as this can cause curdling. Instead, stir in jaggery only once the custard has cooled down a bit and is just warm.
- Use of Seasonal Fruits: Always use fresh, seasonal fruits for the best taste and nutrition. Fruits like apples, bananas, grapes, mangoes, pomegranate seeds, strawberries, and papaya work wonderfully in custard. Dice them evenly for consistency in every bite.
- Avoid Citrus and Melons: Refrain from adding citrus fruits (such as oranges, kiwis, pineapples) or melons (like watermelon or cantaloupe) to milk-based custard. These fruits can react with milk and may lead to indigestion or an unpleasant sour taste. They can also release water and make the custard watery.
- Add Fruits Just Before Serving: To maintain the freshness and texture of the fruits, add them only after the custard has completely cooled and is ready to be served. This prevents the fruits from turning mushy or releasing water into the custard.
- Chill for Best Flavor: Fruit custard tastes best when served chilled. After preparing the custard base, refrigerate it for at least 1 to 2 hours. Once cooled, mix in the fruits just before serving to keep the consistency and freshness intact.
- Include Dry Fruits for Added Crunch: Enhance the texture and nutrition by including a handful of chopped dry fruits and nuts like almonds, cashews, raisins, or pistachios. Toasting them lightly before adding gives them a better flavor.
Ingredients:
- 2 cups milk
- 2 tablespoons custard powder
- 4 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Assorted fruits (such as bananas, apples, grapes, mangoes, pomegranate seeds, etc.), chopped
- Nuts for garnish (optional)
- Mint leaves for garnish (optional)
How to Make Fruit Custard
Make Custard
1. Take 2.5 mugs of milk in a thick-bottomed skillet or pan and keep it on the stove best. Bring the milk to a delicate simmer.
2. Whereas the milk is warming up, take 3 tablespoons warm or room temperature milk in a little bowl. Include 3 tablespoons of custard powder.
You can take the 3 tablespoons warm milk from the milk which is getting warmed up or warm 3 tablespoons milk independently in a microwave oven or on the stove top.
Out of custard powder? No problem! Check out my recipe for making Vanilla Custard and you’ll be in business.
Or swap custard powder with 3 tablespoons of cornstarch. Don’t forget to include 1 teaspoon of vanilla extricate or ½ teaspoon of vanilla substance in this mix.
3. With a whisk, blend exceptionally well to make a smooth paste or slurry without any lumps.
4. When the milk has come to a delicate warm, include 5 tablespoons sugar or as required. Stir exceptionally well so that the sugar dissolves.
5. Keep the fire on a moo and at that point include the custard paste or slurry in parts.
6. As before long as you include the custard blend, blend rapidly so that knots are not shaped. Rehash with the remaining custard paste, working in clumps or sprinkling it in a moderate stream as you whisk constantly.
7. Keep on mixing frequently while the custard is cooking, so that protuberances are not formed. Cook for approximately 5 to 6 minutes on a moo heat.6
8. The blend will thicken gradually and the crude taste of the cornstarch from the custard powder too go away.
Pour the custard in a bowl and cover the bowl with a kitchen towel. Let it cool at room temperature. If you arrange to serve fruit custard cold, put the bowl secured with a top in the refrigerator.
For a thicker custard, cook for a few more minutes. Keep in intellect that as the custard cools, it will thicken more. You can too keep the custard in a cooler to chill it sometime recently including the fruits.
Make Fruit Custard
9. Chop the fruits. I continuously propose to utilize regular fruits to make fruit custard. Fair be beyond any doubt to avoid citrus fruits, pineapple, and melons. The fruits I utilized are: apples, papaya, banana, strawberries, and pomegranate.
10. Once the custard has cooled (at room temperature or in the fridge), include the blended fruits.
11. Mix well.
12. Serve fruit custard embellished with a few more fruits and pomegranate arils. Enjoy!
You might also include a few nuts and dry fruits like raisins, cashews, pine nuts, pistachios, almonds, walnuts, and pecans.
NOTE: If you store the fruit custard in the ice chest, the fruits will discharge a few of their juices and the consistency of the custard can end up lean. So include fruits as it were when you arrange to serve this dessert. It is best delighted when served straightaway after collecting and mixing.
FAQs :
Why is my custard runny?
Oops! It sounds like you either:
1. Didn’t cook the custard long enough, or
2. Added a tad too much milk.
To cure a lean custard, you can either proceed cooking on the stovetop or make another custard powder slurry to include in the blend. If you don’t mind note that these cures will as it were work if you haven’t however included fruit in the mix.
Also, it is vital to note that warm custard will fundamentally have a somewhat medium streaming consistency. As the blend cools, it will proceed to set up.
What if I don’t have any custard powder?
If you don’t have any custard powder, I suggest you check out my recipe for Homemade Custard Sauce.
If you don’t have any *remaining* custard powder and are attempting to cure a lean form of the recipe underneath, pick for a cornstarch or arrowroot slurry.
What are the best fruits to include in a fruit salad with custard?
I suggest coming for any in-season fruits, as they are bound to be less costly and more scrumptious. Fair be beyond any doubt to avoid citrus (like oranges and tangerines) and melons, as these don’t play pleasantly with dairy in the stomach-related tract.