Easy Fruit Cocktail Custard Recipe – Indian Dessert Delight

Last Updated on 4 months by Neha Deshmukh

Easy Fruit Cocktail Custard Recipe – Indian Dessert Delight

Hey everyone! If you’re looking for a super simple, utterly delicious Indian dessert that requires minimal effort, you’ve come to the right place. This Fruit Cocktail Custard is a classic for a reason – it’s creamy, fruity, and just hits the spot, especially on a warm day. I remember making this for the first time when I was just learning to cook, and it quickly became a family favorite. It’s that easy!

Why You’ll Love This Recipe

This recipe is perfect when you crave something sweet but don’t want to spend hours in the kitchen. It’s a no-bake dessert, which is a huge win in my book! Plus, the combination of creamy custard and sweet fruit cocktail is just heavenly. It’s a guaranteed crowd-pleaser, and honestly, it feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 500 ml water
• 3 tbsp custard powder
• 2-3 tbsp sugar (adjust to your sweetness preference!)
• 100 ml condensed milk
• 1 can (410g) fruit cocktail

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Condensed Milk: This is a star player in a lot of Indian desserts. It adds a richness and sweetness that’s just… perfect. It’s what gives this custard that lovely, creamy texture.
• Custard Powder: There are a few different brands available, and they can vary slightly in color and thickness. I usually use a local Indian brand, but any good quality custard powder will work.
• Fruit Cocktail: Canned fruit cocktail is super convenient, but feel free to use fresh fruit if you prefer! Peaches, pineapple, grapes, and cherries all work beautifully. Just make sure they’re bite-sized. If using canned, draining the syrup is key – we want the fruit’s sweetness, not a soggy custard.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s seriously simple.

1. First, in a saucepan, combine the water, custard powder, sugar, and condensed milk. Give it a good whisk until everything is smooth and there are no lumps. Nobody likes lumpy custard!
2. Now, place the saucepan over medium heat. This is where the stirring comes in – you’ll need to stir constantly to prevent sticking and ensure a smooth custard. Keep stirring until the mixture thickens to a nice, custard-like consistency. It should coat the back of a spoon.
3. Drain the syrup from your fruit cocktail (don’t skip this!). Gently fold the fruit into the warm custard. You can either mix it all in, or layer some on the bottom of your serving bowl and pour the custard over it – it’s up to you!
4. Pour the mixture into your serving bowl. Let it cool to room temperature, then cover and refrigerate for at least 2-3 hours, or even better, overnight. This allows the custard to set properly.
5. Serve chilled and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Don’t rush the cooking process. Medium heat and constant stirring are your friends.
• Taste Test: Before you add the fruit, give the custard a taste and adjust the sugar if needed.
• Chill Time is Crucial: Don’t try to serve it before it’s properly chilled and set. Patience is a virtue!

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan custard powder. It works surprisingly well! My friend, Priya, swears by this version.
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol.
• Spice Level: A tiny pinch of cardamom powder adds a lovely warmth and fragrance. My grandmother always added a little!
• Festival Adaptation: This custard is amazing during celebrations like Diwali or Christmas. You can garnish it with chopped nuts or a sprinkle of saffron for a festive touch.

Serving Suggestions

This custard is delicious on its own, but here are a few ideas to take it to the next level:

• Garnish with chopped nuts (pistachios, almonds, or cashews).
• A sprinkle of grated chocolate never hurts!
• Serve with a side of digestive biscuits for dipping.

Storage Instructions

Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What type of custard powder works best for this recipe? Any good quality custard powder will do, but I recommend trying a local Indian brand for the most authentic flavor.
• Can I use fresh fruit instead of canned fruit cocktail? Absolutely! Peaches, pineapple, grapes, and cherries are all great choices.
• How can I prevent a skin from forming on the custard? Press a piece of plastic wrap directly onto the surface of the custard before refrigerating.
• What is the ideal consistency for the custard? It should be thick enough to coat the back of a spoon.
• Can this custard be made ahead of time? Yes! In fact, it’s even better when made a day in advance, as it allows the flavors to meld together.

Enjoy making (and eating!) this classic Indian dessert. Let me know how it turns out in the comments below!