Fruit Custard

This recipe is a deliciously rich and creamy milk-based Indian dessert flavored with vanilla and cardamom. Fruits with different textures are added to the prepared custard.

5 from 3 votes

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Course: Dessert, Indian Dessert

Cuisine: Gujarati, Indian

Diet: Hindu

Keyword: Diwali Recipes, Holi Recipes, Indian Mithai, Ramadan Recipes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 310kcal

Equipment

1 Heavy Bottom Pot
1 Large Mixing Bowl
1 Laddle

Ingredients

4 Cups Milk Whole Milk
3.5 Tablespoons Custard Powder
¼ Cup Milk (To make the custard powder slurry)
½ Cup Sugar
½ Cup Half and Half
½ Teaspoon Cardamom Powder
½ Teaspoon Vanilla (optional)
3.5 Cups Fruits Finely Chopped

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Instructions

Wash and keep the fruits aside for drying.
In a heavy bottom pot add 4 cups of milk. On medium flame let it come to a boil, while stiring every minute or so, to make sure the milk doesn't stick to the bottom.
In the meantime, prepare custard powder slurry. Add 3.5 tablespoons of custard powder and mix it with ¼th cup of milk, while constinously whisking it, making sure you for a lump free slurry. Keep it aside.
Once the milk comes to a boil, lower down the flame. Give the prepared slurry a proper whisk.
Now add the slurry into the boiling milk while continuously stirring it. This will make sure the custard powder slurry mixes with the milk properly with out forming lumps.
Now cook this mix while it thickens.
Add sugar, cardamom and vanilla and cook it further. You want a creamy yet puring consistency of the custard.
Once you reach the desired consistency of the custard, turn off the flame. Add ½ cup of half and half and milk it well.
Now stir it continuously while it cools. You don't want any malai to form in the milk.
Once the custard milk cools down completely refrigerate for a minimum of two hours.
In the meanwhile, cut the fruits finely. I like to remove the skin of apple before adding it to the custard.
Once you are ready to serve the dessert add the prepared finely chopped fruits to the custard milk.
Serve chilled.

Notes

You can make the custard milk the night before the day you wish to serve the dessert.
Cut the fruits right before serving, as fruits wilt, oxidize, and release natural sugars once cut.
If you think you have extra custard milk, don't add all the fruits at the same time. Store the leftover custard milk and fruits separately to enjoy the dessert later.

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