Custard Fruit Dessert Recipe – Easy Layered Indian Pudding

Last Updated on 4 months by Neha Deshmukh

Custard Fruit Dessert Recipe – Easy Layered Indian Pudding

Hey everyone! If you’re looking for a dessert that’s comforting, delicious, and surprisingly easy to make, you’ve come to the right place. This Custard Fruit Dessert is a classic for a reason – it’s creamy, fruity, and just feels like a warm hug in a bowl. I first made this for a family get-together and it was gone in minutes! It’s become a regular request ever since. Let’s get into it, shall we?

Why You’ll Love This Recipe

This dessert is a beautiful blend of textures and flavors. The soft sponge cake, sweet custard, fresh fruits, and light whipped cream create a symphony in your mouth. It’s also incredibly versatile – you can adapt it to use your favorite fruits and even tailor it to dietary needs. Plus, it’s a no-bake dessert, which is a huge win on warm days (or when you just don’t feel like turning on the oven!).

Ingredients

Here’s what you’ll need to create this delightful treat:

• 3 tablespoons custard powder
• 3 tablespoons milk
• 1.5 cups whole milk (about 360ml)
• 4 tablespoons sugar
• 0.5 cup chilled cream (about 120ml)
• 0.25 teaspoon vanilla extract
• 250 grams vanilla sponge cake
• 1 apple
• 1 banana
• 2-3 fresh figs
• 0.5 cup pomegranate arils

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Custard Powder Varieties

There are a few different custard powders available. I usually use a classic vanilla custard powder, but you can experiment with flavors like pistachio or mango for a fun twist.

Milk Choice & Richness

Whole milk really gives the custard a lovely, rich texture. You can use lower-fat milk, but the custard won’t be quite as creamy. If you’re feeling extra indulgent, a splash of cream in the milk mixture is wonderful!

The Importance of Chilled Cream

Seriously, don’t skip chilling the cream! It’s essential for getting those beautiful, stable soft peaks when you whip it. I usually pop the bowl and whisk attachment in the fridge for 15 minutes beforehand too, just to be extra sure.

Regional Fruit Variations – A Seasonal Delight

This is where you can really get creative! I love using seasonal fruits. In the summer, mangoes are a must. During the winter, I swap them out for oranges and grapes. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking (well, layering!).

1. First, let’s make the custard. In a small bowl, dissolve the 3 tablespoons of custard powder in 3 tablespoons of milk. This prevents lumps!
2. In a saucepan, bring the 1.5 cups of whole milk and 4 tablespoons of sugar to a gentle boil.
3. Now, slowly pour the custard mixture into the boiling milk, stirring constantly. Keep stirring until the custard thickens – it should coat the back of a spoon.
4. Remove from heat and let the custard cool completely. This is important! Warm custard will melt everything else.
5. While the custard cools, whip the 0.5 cup of chilled cream with 0.25 teaspoon of vanilla extract until you get soft peaks. Don’t overwhip it, or it will turn grainy. Pop it back in the fridge to keep it chilled.
6. Next, cube the 250 grams of vanilla sponge cake and chop your fruits – 1 apple, 1 banana, and 2-3 fresh figs.
7. Now for the fun part: layering! In your serving dish, start with a layer of cake cubes, followed by a spoonful of mango puree (if using), a sprinkle of mixed fruits, a scattering of pomegranate arils, a layer of custard, and a dollop of whipped cream.
8. Repeat the layers until you reach the top of the dish.
9. Finish with a generous layer of whipped cream and garnish with more pomegranate arils.

Expert Tips

A few little secrets to make this dessert even better!

Achieving the Perfect Custard Consistency

Low and slow is the key! Keep the heat on medium-low and stir constantly to prevent scorching. If you do get a few lumps, a quick whisk with an immersion blender will smooth things out.

Preventing Fruit from Browning

A little lemon juice can work wonders! Toss the chopped apples and bananas with a squeeze of lemon juice to keep them looking fresh.

Whipping Cream to Soft Peaks

Soft peaks mean the cream holds its shape gently, but the tips curl over. Stop whipping as soon as you reach this stage – overwhipping leads to butter!

Layering Techniques for Visual Appeal

Don’t be afraid to get creative with your layers! Vary the amount of each ingredient to create interesting patterns and textures.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Custard Fruit Dessert: Use a plant-based custard powder and coconut cream instead of dairy cream. My friend, Priya, swears by this version!
• Gluten-Free Sponge Cake Option: Simply use a gluten-free sponge cake. It’s just as delicious!
• Adjusting Sweetness Levels: If you prefer a less sweet dessert, reduce the amount of sugar in the custard.
• Festival Adaptations – Perfect for Celebrations: During Diwali, my family loves adding a layer of chopped nuts like pistachios and almonds.

Serving Suggestions

This dessert is best served chilled, after it’s had at least 4-5 hours to set in the fridge. A sprig of mint adds a lovely touch of freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the sponge cake may become a little softer over time.

FAQs

Let’s answer some common questions!

What type of custard powder works best for this recipe?

A classic vanilla custard powder is a great starting point, but feel free to experiment with other flavors!

Can I use evaporated milk instead of whole milk?

You can, but the custard won’t be as rich and creamy. You might want to add a tablespoon of cream to compensate.

Can this dessert be made a day ahead?

Yes, absolutely! In fact, it’s even better the next day as the flavors have time to meld together.

What fruits are best to avoid for layering (due to moisture content)?

Very juicy fruits like watermelon can make the dessert soggy. If you do use them, drain them well first.

How can I prevent the sponge cake from becoming soggy?

Layering the cake quickly and chilling the dessert promptly helps. You can also lightly toast the cake cubes before layering.

Is it possible to make individual servings of this dessert?

Definitely! Use small glasses or bowls for a pretty and convenient presentation.