Easy Fruit Custard Recipe – Creamy Milk & Condensed Milk Delight

Last Updated on 4 months by Neha Deshmukh

Easy Fruit Custard Recipe – Creamy Milk & Condensed Milk Delight

Hey everyone! If you’re looking for a dessert that’s comforting, creamy, and oh-so-delicious, you’ve come to the right place. This fruit custard recipe is a classic for a reason – it’s incredibly easy to make and always a crowd-pleaser. I remember making this for the first time during college, and it instantly became a go-to for potlucks and family gatherings. It’s just that good! Let’s get started, shall we?

Why You’ll Love This Recipe

This fruit custard isn’t just a dessert; it’s a little slice of happiness. It’s wonderfully creamy thanks to the full-fat milk and condensed milk, and the fresh fruits add a burst of flavour and colour. Plus, it’s super versatile – you can use whatever fruits are in season, making it perfect all year round. It’s also surprisingly quick to whip up, making it ideal for when you need a sweet treat in a hurry.

Ingredients

Here’s what you’ll need to make this dreamy fruit custard:

• 1 litre full cream milk
• ¾ cup sugar (approximately 150g)
• 3-4 tablespoons milkmaid/condensed milk (approximately 75-100ml)
• 4 tablespoons custard powder (approximately 40g)
• 6 tablespoons milk (for custard paste)
• As needed: Apples, pomegranate seeds, bananas, seasonal fruits (about 2-3 cups chopped)

Ingredient Notes

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

• Full Cream Milk is Key: Seriously, don’t skimp on the milk! Full cream milk (around 3.25% fat) gives the custard that rich, luxurious texture we all crave. You can use toned milk, but the custard won’t be quite as creamy.
• Custard Powder Brands: I usually use MTR or Weikfield custard powder, but any good quality brand will work. They all have slightly different flavour profiles, so feel free to experiment!
• Fruit Preferences: This is where you can really get creative! In North India, apples and bananas are super popular. Down South, you’ll often find mangoes and grapes added. Use whatever fruits you love and what’s fresh and in season. My family loves adding a little bit of canned peaches too!

Step-By-Step Instructions

Alright, let’s make some custard!

1. First, pour the 1 litre of full cream milk into a saucepan. Place it over medium heat and bring it to a boil, stirring constantly so it doesn’t stick to the bottom.
2. Once boiling, add the ¾ cup of sugar and 3-4 tablespoons of condensed milk. Give it a good stir until everything is completely dissolved.
3. Now, reduce the heat to low. In a separate bowl, mix the 4 tablespoons of custard powder with 6 tablespoons of milk to form a smooth, lump-free paste. This is important – we want a silky smooth custard!
4. Gradually add the custard paste to the boiling milk, stirring vigorously the entire time. Don’t stop stirring! This prevents lumps from forming.
5. Continue to cook for about 2 minutes, stirring constantly, until the custard thickens to your desired consistency. It should coat the back of a spoon.
6. Remove the saucepan from the heat and let the custard cool completely. Then, cover and chill in the refrigerator for at least 4-6 hours – overnight is even better!
7. Finally, just before serving, gently mix in your freshly chopped fruits. Garnish with a sprinkle of bright red pomegranate seeds for a beautiful touch.

Expert Tips

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

• Stir, Stir, Stir! I can’t stress this enough. Constant stirring is the key to a lump-free custard.
• Don’t Overcook: Overcooking can make the custard grainy. Keep a close eye on it and remove it from the heat as soon as it thickens.
• Chill Time is Crucial: The custard needs time to set properly. Don’t rush the chilling process!

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and plant-based condensed milk. It works beautifully!
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol. Adjust the amount to your taste.
• Spice Level: My grandmother always added a tiny pinch of cardamom powder to her custard. It adds a lovely warmth and fragrance.
• Festival Adaptations: During Janmashtami, I like to add a little bit of saffron to the custard for a festive touch. It’s also wonderful served during special occasions like Diwali or birthdays.

Serving Suggestions

Fruit custard is best served chilled, straight from the fridge. You can serve it in individual bowls or glasses. A sprig of mint adds a lovely fresh garnish. It’s perfect as a dessert after a hearty Indian meal, or as a sweet treat any time of day.

Storage Instructions

Leftover fruit custard can be stored in an airtight container in the refrigerator for up to 2-3 days. However, the fruits might start to soften over time.

FAQs

Let’s answer some common questions:

• What type of milk is best for fruit custard? Full cream milk is definitely the best for a rich and creamy custard.
• Can I make fruit custard ahead of time? Absolutely! You can make the custard base a day or two in advance and store it in the fridge. Just add the fruits right before serving.
• How do I prevent lumps from forming in the custard? The key is to mix the custard powder with cold milk to form a smooth paste before adding it to the hot milk. And, of course, stir constantly!
• What fruits are best to use in fruit custard? Use whatever fruits you enjoy! Apples, bananas, mangoes, grapes, peaches, and pomegranate seeds are all popular choices.
• Can I use gelatin instead of custard powder? While you can use gelatin, it will change the texture of the custard. Custard powder gives it that characteristic creamy thickness.

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!