Fruit Custard Recipe Fruit Salad With Custard Sauce Food

FRUIT CUSTARD RECIPE

Steps:

• Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
• Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• You may taste test it at this stage and add more sugar if needed.
• Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
• Whisk the custard well before serving. This ensures even and smooth fruit 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.

FRUIT SALAD WITH CUSTARD !

Steps:

• For the fruit salad: Combine all the ingredients in a bowl.
• Refrigerate until served.
• For the custard sauce: Mix custard powder, sugar and 1 cup milk into a mixture, free of lumps.
• Keep aside.
• In a deep glass dish, microwave leftover milk on HIGH for 5 minutes uncovered.
• Stir once in between.
• Add custard solution, mix and microwave on medium (50 percent) for 7 minutes uncovered.
• Stir once in between.
• Cool the mixture and refrigerate until served.
• Coconut fingers: Remove the brown edges of the bread and cut them into 2 lengthwise.
• Arrange them on a greased ceramic plate on high-rack and grill for 5 minutes.
• Turn over the bread slices.
• Spread condensed milk followed by grated coconut on the soft side of each piece.
• Grill further for 5 minutes.
• Allow standing time of 2 minutes.
• Cool and keep airtight.
• To Serve: Take a serving bowl.
• Put into it, 4 tbsp.
• of fruit salad.
• Add 1/2 cup custard sauce.
• Mix extremely well.
• Garnish with 1 tbsp.
• pomegranate, top with a cherry and an inserted coconut finger per portion.
• Serve this dream dessert chilled.
• Alternatively, slice a few pieces of your favourite vanilla cake, top it with the custard sauce and cherries.
• Serve chilled.
• Tip: For a creamy and smooth custard sauce, one must always pass it through a sieve before refrigeration.

FRESH FRUIT WITH VANILLA CUSTARD SAUCE

Steps:

• Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
• Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
• Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
• Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
• Stir in vanilla and salt, cover and chill 2 hours.
• Serve over fresh fruit.