Easy Fruit Custard Recipe – Mixed Fruits & Nuts Delight

Last Updated on 2 months by Neha Deshmukh

Easy Fruit Custard Recipe – Mixed Fruits & Nuts 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 when I was just learning to cook, and it instantly became a family favorite. It’s perfect for those times when you want something sweet but don’t want to spend hours in the kitchen. Let’s get started!

Why You’ll Love This Recipe

This fruit custard is more than just a dessert; it’s a little bit of happiness in a bowl. It’s wonderfully creamy, packed with the sweetness of mixed fruits and the satisfying crunch of nuts. Plus, it’s super versatile – you can easily customize it with your favorite fruits and flavors. It’s a guaranteed hit at any gathering, or just a lovely treat for yourself!

Ingredients

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

• 1 liter milk
• 4 tbsp custard powder
• 0.5 cup sugar (approximately 100g)
• 500 gm mixed fruits (canned)
• 0.5 cup mixed nuts (cashews, pistachios, almonds, hazelnuts) – roughly 75g
• 1 tsp rose essence/vanilla essence

Ingredient Notes

Let’s talk ingredients! A few little tips to make this even better:

• Canned Fruits: I love using canned mixed fruits because they’re convenient and readily available. They also hold their shape well in the custard. Feel free to use your favorite combination – peaches, pineapple, grapes, and cherries are all fantastic!
• Nuts: The nuts add a lovely texture. I usually go for a mix of cashews, pistachios, almonds, and hazelnuts, but you can use whatever you have on hand. Roughly chopping them is key – you want a nice crunch, not huge pieces.
• Essence Variations: This is where you can really personalize things! Rose essence gives a beautiful floral aroma, which is a classic choice. But vanilla essence is equally delicious and a bit more subtle. My grandma always used rose, while my mom prefers vanilla – it really comes down to personal preference!

Step-By-Step Instructions

Alright, let’s make some custard! It’s easier than you think.

1. In a saucepan, combine the custard powder, milk (1 liter), and sugar (0.5 cup). Give it a good stir to make sure the custard powder is fully dissolved.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. This is important to prevent the custard from sticking to the bottom and burning.
3. Once it boils, continue to cook for a minute or two, still stirring, until the mixture thickens into a smooth, creamy custard. You’ll know it’s ready when it coats the back of a spoon.
4. Remove the saucepan from the heat and let the custard cool completely. This is crucial – you don’t want to add the fruits to hot custard!
5. While the custard is cooling, drain the canned mixed fruits (500 gm) and place them in a mixing bowl. Add the chopped nuts (0.5 cup) and your chosen essence – either rose essence or vanilla essence (1 tsp).
6. Once the custard is completely cool, pour it into the bowl with the fruits and nuts. Gently mix everything together until all the ingredients are well combined.
7. Cover the bowl with cling film and refrigerate for at least 2 hours, or even better, overnight. This allows the flavors to meld together and the custard to set properly.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect fruit custard:

• Stir, Stir, Stir! Seriously, don’t stop stirring while the custard is cooking. It’s the key to a smooth, lump-free result.
• Cool Completely: Adding fruit to warm custard will make it soggy. Patience is a virtue here!
• Chill Time: Don’t rush the chilling process. The longer it chills, the better it tastes.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) and vegan custard powder. It’s surprisingly delicious! My friend, who’s vegan, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: N/A – this is a sweet treat!
• Festival Adaptations: This custard is lovely for celebrations like Diwali or birthdays. You can even add a sprinkle of saffron for a festive touch.

Serving Suggestions

Serve this fruit custard chilled in individual bowls or glasses. A sprinkle of extra chopped nuts on top adds a nice finishing touch. It’s perfect as a dessert after a hearty Indian meal, or as a refreshing treat on a warm day.

Storage Instructions

Leftover fruit 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:

• How can I prevent a skin from forming on the custard? Press a piece of cling film directly onto the surface of the custard before refrigerating. This will prevent a skin from forming.
• Can I use fresh fruits instead of canned? Absolutely! Fresh fruits like bananas, mangoes, and strawberries work beautifully. Just make sure they’re ripe but firm.
• What is the best way to chop the nuts for this recipe? I like to give them a rough chop – not too fine, not too big. You want a good crunch in every bite.
• Can I make this custard ahead of time? Yes! You can make the custard a day or two in advance and store it in the refrigerator. Just add the fruits and nuts right before serving.
• What type of milk works best for a richer custard? Full-fat milk will give you the richest, creamiest custard. But you can use any type of milk you prefer.