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15 January, 2018

Fruit Custard

Posted in : Desserts on by : Aafreen Shaikh Tags: , , , ,


Custard is made and served in millions of homes where proper custard is at the heart of a good pod! It can be had plain or with jellies, fresh or stewed fruits. It can also be served with truffles, cakes and pastry fillings.


Custard powder, Vanilla flavor – 3 tbsp, Milk, 2% – 2 cups or 500 ml, Sugar – 5 tbsp, Mixed Fruits – 1/2 cup, Honey – 2 tbsp


  1. I used banana, mango, pomegranate pearls, plums, strawberries, apple, pineapple and cherries.
  2. Make sure that all the fruits are not over ripe and squishy. They should be firm to the touch.
  3. Pit and remove the seeds from seeded and stoned fruits.
  4. Chop the fruits finely and take them in a bowl.
  5. Drizzle honey all over and toss well. Cling wrap the bowl and refrigerate till it is time to serve.
To Prepare Custard:
  1. Take 1/4 cup milk in a bowl separately and keep aside.
  2. Heat the remaining milk in a sauce pan. When it begins to boil, add sugar and stir well and let it cook over medium flame.
  3. To the 1/4 cup milk bowl, add custard powder and mix well till there are no lumps.
  4. Add this paste to the boiling milk and stir well to mix. Keep cooking over flame as the custard thickens.
  5. Take care not to let the bottom burn and keep stirring continuously for 3-4 mins.
  6. Remove from stove and let the custard become warm.
  7. Transfer to a serving bowl and cling wrap the bowl to prevent a skin from forming on top and refrigerate till use.
  8. Refrigerate both for at least an hour.
To serve fruit custard:
  1. Remove the clip wraps and whisk the custard to make sure there are no lumps and it is smooth.
  2. In individual serving bowls, place small scoops of chilled fruits till it is half full.
  3. Pour the custard all over the fruits till the bowl is almost full and let it settle.
  4. Serve with some chilled pomegranate pearls sprinkled and a cherry on top.

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