Fruit Custard Recipe
Fruit custard is a dessert made with custard sauce and fresh fruits. Any sweet-tasting fresh fruits go well in this.
Fruit custard is a dessert made with custard sauce and fresh fruits. Any sweet-tasting fresh fruits go well in this.
- Carbohydrate 24.77344 g
- Cholesterol 36.5715 mg
- Fat 1.00455 g
- Fiber 0.766999971866608 g
- Protein 1.299625 g
- Saturated Fat 0.3207925 g
- Serving Size 1 1 to 5 (50g)
- Sodium 40.12675 mg
- Sugar 24.0064400281334 g
- Trans Fat 0.192095 g
- Calories 109 calories
Step-by-step
- Wash the fruits thoroughly and chill them in the fridge.
- Heat milk in a wide pan or sauce pot.
- Add sugar and stir until it dissolves.
- Meanwhile add custard powder to a small cup and add 3 to 4 tbsp of milk to it. Stir well. Make sure it is free from any lumps.
- When the milk turns hot, pour 2 tbsp of the mix to the hot milk. Stir it.
- Repeat adding little more and stir well. Pour the rest of the mix and stir well to prevent lumps.
- Keep stirring and cook on a low to medium heat until the custard turns thick.
- Switch off the stove and whisk it well to make it smooth. Cover immediately.
- Cool this completely and chill it.
- Whisk the custard well before serving. This ensures even and smooth custard.
- Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
- Pour the custard over the fruits and gently mix.
- Serve fruit custard immediately.
Beyond the Bowl
The ingredient list leaves out the crucial behavior of plant-based milks when heated with starch thickeners. Almond milk and soy milk lack the exact protein structures of cow milk, meaning they require slower heat application to prevent separation before the custard powder even binds. Whisking the powder into three tablespoons of cold liquid must yield a slurry entirely free of dry pockets, or those clumps will persist permanently through the cooking phase. Cook the mixture over low to medium heat while maintaining constant motion with a silicone spatula to scrape the bottom corners of the wide pan. Watch for the liquid to transition from fluid to a coating consistency that leaves a clear path when a finger is drawn across the back of the spoon. Cooling the finished base requires direct contact with a piece of plastic wrap pressed onto the surface to prevent a skin from forming. Whisking the chilled base vigorously immediately before combining it with the fruit restores the emulsion.
Pairing and Pitfalls
Serving this dessert successfully alongside a main meal depends on balancing richness and acidity. Because the custard relies on sugar and dense starches, acidic mains like a tamarind-glazed roasted squash or a sharp watercress and citrus salad provide necessary contrast. Avoid heavily spiced proteins that will clash with the vanilla profile typical of commercial custard powders. Cooks frequently ruin this dish by adding high-moisture fruits like watermelon or sliced kiwi too far in advance, which releases excess water and breaks the sauce consistency. Chop the apples, bananas, mangoes, and pomegranates just moments before assembly to keep the fruit crisp and the sauce thick. Consume the combined dessert within thirty minutes of mixing to prevent textural degradation.
