Easy Fruit Custard Recipe – Apple, Banana & Pomegranate Delight

Last Updated on 4 months by Neha Deshmukh

Easy Fruit Custard Recipe – Apple, Banana & Pomegranate Delight

Hey everyone! If you’re looking for a dessert that’s comforting, refreshing, and super easy to make, you’ve come to the right place. This fruit custard recipe 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 favourite! It’s perfect for parties, a quick treat, or just when you need a little something sweet.

Why You’ll Love This Recipe

This fruit custard isn’t just delicious; it’s incredibly versatile. You can easily swap out the fruits to suit your taste or what’s in season. Plus, it comes together in under 30 minutes – seriously! It’s a guaranteed crowd-pleaser and a fantastic way to use up any fruit that’s starting to get a little too ripe. Who doesn’t love a recipe that’s both tasty and reduces food waste?

Ingredients

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

• 2.5 cups milk (about 600ml)
• 3 tablespoons custard powder
• 5 tablespoons sugar (about 75g)
• 1 apple, chopped
• 1 papaya, chopped
• 1 banana, sliced
• 4-5 strawberries, chopped
• 0.5 cup pomegranate seeds (about 75g)

Ingredient Notes

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

• Milk Type: I usually use full-cream milk for the richest, creamiest custard. But toned milk works just fine if you prefer a lighter version. Just know the texture will be slightly less decadent.
• Custard Powder Brands: I’ve had good results with MTR and Keya custard powder. They both give a lovely, smooth texture.
• Fruit Freshness: This is key! Use ripe, but firm fruits. Soft, mushy fruit will make the custard watery. I like to use fruits that are in season for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, pour 2.5 cups of milk into a saucepan and heat it over medium heat. You want it to simmer gently – little bubbles around the edges are perfect. Don’t let it boil over!
2. While the milk is warming up, grab a small bowl. Add 3 tablespoons of custard powder and pour in 3 tablespoons of warm milk. Mix it really well until you have a smooth, lump-free paste. This is a crucial step to avoid lumps later on.
3. Once the milk is simmering, add 5 tablespoons of sugar and stir until it’s completely dissolved. You don’t want any grainy sugar at the bottom!
4. Now, slowly pour the custard paste into the simmering milk, whisking constantly. Seriously, don’t stop whisking! This is how you prevent lumps from forming.
5. Keep cooking on low heat for 5-6 minutes, stirring often. The custard will start to thicken. You’ll know it’s ready when it coats the back of a spoon.
6. Remove the custard from the heat and transfer it to a bowl. Let it cool completely. If you’re serving it chilled, pop it in the fridge for a bit.
7. While the custard is cooling, chop your fruits – apple, papaya, banana, and strawberries. And don’t forget to scoop out those juicy pomegranate seeds!
8. Once the custard is cool, gently fold in the chopped fruits. Be careful not to overmix, or the fruits will get mushy.
9. Serve immediately, garnished with a sprinkle of pomegranate seeds or some chopped nuts.

Expert Tips

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

• Whisking is your friend: Seriously, don’t skimp on the whisking! It’s the key to a smooth, lump-free custard.
• Low and slow: Cooking the custard on low heat prevents it from scorching and ensures it thickens properly.
• Cool completely: Adding fruit to warm custard will make it lose its texture. Patience is key!

Variations

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

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and vegan custard powder. It’s surprisingly delicious!
• Sugar Level Adjustment: Adjust the sugar to your liking. If you prefer a less sweet custard, start with 3 tablespoons and add more to taste.
• Fruit Combinations: Get creative with the fruits! Mango, grapes, peaches, and kiwi all work beautifully. My friend loves adding a little bit of orange zest for a zingy flavour.
• Festival Adaptations: During summer, I sometimes add a pinch of cardamom and saffron for a cooling, fragrant dessert – perfect for celebrations!

Serving Suggestions

Fruit custard is delicious on its own, but here are a few ideas to elevate it:

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

Storage Instructions

Leftover fruit custard can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the fruits may start to release their juices over time.

FAQs

Got questions? I’ve got answers!

• Can I make fruit custard ahead of time? You can make the custard base ahead of time and store it in the fridge. But add the fruits just before serving to prevent them from getting soggy.
• What type of milk is best for fruit custard? Full-cream milk gives the richest flavour and creamiest texture, but toned milk works well too.
• How do I prevent lumps from forming in the custard? Whisking constantly while adding the custard paste to the milk is the key! Also, make sure the custard paste is smooth and lump-free before adding it.
• Can I use different fruits in this recipe? Absolutely! Feel free to experiment with your favourite fruits.
• Is it possible to make a sugar-free fruit custard? Yes, you can use a sugar substitute like stevia or erythritol. Just adjust the amount according to the package instructions.

Enjoy making this classic Indian dessert! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!