Easy Fruit Custard Recipe – Creamy Indian Dessert Delight

Last Updated on 2 months by Neha Deshmukh

Easy Fruit Custard Recipe – Creamy Indian Dessert Delight

Hey everyone! If you’re looking for a dessert that’s both comforting and refreshing, you’ve come to the right place. This fruit custard recipe is a classic for a reason – it’s unbelievably creamy, bursting with fresh fruit, and surprisingly easy to make. I remember making this for the first time as a kid with my grandma, and it instantly became a family favourite. It’s perfect for a quick treat, a summer party, or just when you need a little something sweet.

Why You’ll Love This Recipe

This isn’t just any custard; it’s a little slice of happiness in a bowl! It’s quick to whip up – ready in under 30 minutes – and requires minimal effort. Plus, it’s incredibly versatile. You can use whatever fruits are in season, making it a delightful treat year-round. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good creamy custard?

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 2 tbsp Vanilla custard powder
• 3 tbsp Milk
• 2 ½ cups Milk (about 600ml)
• 50 grams Sugar (approximately ¼ cup)
• As required Mixed fruits (banana, apple, grapes, pomegranate, etc.)

Ingredient Notes

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

• Vanilla Custard Powder: You can use any brand you like – I’ve always used MTR or Keya, but there are plenty of good options available. If you’re feeling ambitious, you can even make your own custard powder from scratch!
• Milk: Full cream milk will give you the richest, creamiest custard. But, toned milk works just fine too, it just won’t be quite as decadent.
• Fruits: This is where you can really get creative! In North India, you’ll often find apples, bananas, and grapes. Down South, people love adding mangoes, papaya, and pomegranate. Use whatever seasonal fruits you enjoy most. Don’t be afraid to experiment!

Step-By-Step Instructions

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

1. First, in a small bowl, mix the vanilla custard powder with 3 tablespoons of warm milk. Stir it really well until you have a smooth, lump-free paste. This is key to avoiding lumps later on!
2. Now, in a saucepan, bring the 2 ½ cups of milk to a boil. Once it’s boiling, add the sugar and stir until it’s completely dissolved.
3. Reduce the heat to low. This is important! Gradually pour the custard paste into the boiling milk, stirring constantly. Seriously, don’t stop stirring! This prevents lumps from forming and ensures a smooth, creamy texture. Cook for 2-3 minutes, until the custard thickens slightly.
4. Take the custard off the heat and let it cool to room temperature. Then, cover it and refrigerate until it’s thoroughly chilled. It will thicken even more as it chills, so don’t worry if it seems a little runny at first.
5. While the custard is chilling, chop your chosen fruits into bite-sized pieces.
6. Finally, when you’re ready to serve, layer the fruits in bowls or glasses and pour the chilled custard over them.

Expert Tips

Want to take your fruit custard to the next level? Here are a few of my go-to tricks:

• Lump-Free Custard: The secret is slow and steady. Adding the custard paste gradually while stirring continuously is crucial.
• Fruit Selection: Softer fruits like bananas and grapes add a lovely texture, while firmer fruits like apples provide a nice crunch.
• Chilling Time: Don’t rush the chilling process! At least 2-3 hours in the fridge will give the custard the perfect thickness. Overnight is even better.

Variations

Let’s get a little fancy!

• Vegan Fruit Custard: My friend, Priya, who’s vegan, makes an amazing version using plant-based milk (like almond or soy) and agar-agar powder instead of custard powder. It’s just as delicious!
• Gluten-Free Fruit Custard: Good news! This recipe is naturally gluten-free, so everyone can enjoy it.
• Spice Level: For a warm, comforting twist, add a tiny pinch of cardamom or nutmeg to the custard while it’s cooking. It’s subtle but adds a lovely flavour.
• Festival Adaptations: This is a popular dessert during summer festivals like Baisakhi and Onam. It’s also perfect for birthdays and celebrations.

Serving Suggestions

Serve immediately for the best experience! A sprinkle of chopped nuts (like almonds or pistachios) on top adds a nice touch. It’s also lovely with a few digestive biscuits crumbled over.

Storage Instructions

Leftover fruit custard can be stored in an airtight container in the refrigerator for up to 2 days. However, the fruits might release some liquid over time, so it’s best enjoyed fresh.

FAQs

Got questions? I’ve got answers!

• 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 can I prevent lumps from forming in the custard? Add the custard paste gradually to the boiling milk while stirring constantly.
• Can I make the custard a day ahead? Absolutely! In fact, it’s even better when it’s had a chance to chill overnight.
• What fruits are best suited for this recipe? Use your favourites! Bananas, apples, grapes, mangoes, pomegranate – the possibilities are endless.
• How do I adjust the sweetness level? Start with 50 grams of sugar and taste as you go. You can always add more if you prefer a sweeter custard.

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