Fruit custard is one of the special delicacies in my husband’s home, where everyone enjoys it when my mother-in-law makes it. She usually makes it with optimal sugar and always adds some sugar to the fruits, mixing well and allowing the fruits to chill for some time. Doing this trick makes the fruit custard even tastier, or it could be because we enjoy it as a family. Try this at your home and let us know how you like it. Back in India, we usually use ready-made custard powder, but I have made a slight change by adding arrowroot flour and vanilla essence instead of custard powder.
How to make Fruit Custard :
Start by heating the milk and adding a few strands of saffron to it, along with sugar to your desired sweetness. While the milk is heating up, prepare a slurry of water/milk and arrowroot starch. Mix it well to ensure there are no lumps. When the milk is hot, slowly pour the slurry into the mix while stirring continuously to prevent it from sticking to the bottom of the pan. Keep stirring to avoid any lumps in the milk and continue cooking until the milk thickens. Then, turn off the flame , add in the vanilla essence and allow the mixture to cool. Refrigerate it for 2 hours or more.
Chop the fruits according to your liking and add some sugar to them. Let the fruits cool for some time before adding them to the custard mixture.
Serving suggestion for Fruit Custard :
Serve chilled fruit custard in individual dessert bowls or glasses, topped with a sprinkle of chopped nuts like almonds or pistachios for added texture and flavor.
Fruit Custard
Ingredients
For Custard:
- 1/2 cup milk
- 3 tbsp arrowroot starch
- 2 tsp vanilla essence
For Fruit Custard:
- 4 cups milk
- 1/2 – 1 cup sugar as per taste
- Chopped fruits of your choice
- 1-2 tsp sugar optional
Instructions
- In a bowl, mix 1/2 cup milk and arrowroot starch until the starch is completely dissolved.
- Heat the remaining 4 cups of milk in a saucepan over medium heat. Stir occasionally to prevent scorching.
- Once the milk starts simmering, gradually add sugar to taste, stirring continuously until it dissolves completely.
- Slowly pour the arrowroot starch mixture into the simmering milk, stirring continuously to avoid lumps.
- Cook the custard mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove the custard from heat and stir in vanilla essence. Allow it to cool to room temperature.
- In another bowl, toss the chopped fruits with 1-2 tsp of sugar (optional) to enhance sweetness and chill it for some time.
- Once the custard has cooled, chill it in the refrigerator for at least 1-2 hours before serving.
- While serving, combine the chilled custard and fruits together.
- Optional: Add a few strands of saffron to achieve a yellow color.
- Serve cold and enjoy your delicious fruit custard!
