FRUIT CUSTARD RECIPE
Fruit custard is a delicious chilled dessert where fresh seasonal fruits are served with a creamy eggless custard. It is a summer dessert very popular in India.
Provided by Swasthi
Categories Dessert / Sweet
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE
Steps:
- Gather the ingredients.
- Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
- Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
- Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
- Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
- When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
- Gently fold in the whipped cream.
- Pour the salad into a serving bowl and cover. Chill for 24 hours.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
FRUIT SALAD WITH CUSTARD !
This is a special dessert from today's Thursday magazine for children that combines fruits, custard sauce and coconut fingers. Do I hear the kids say, "Hey Mummy, this is "Yummy" for my Tummy!?!
Provided by Charishma_Ramchanda
Categories Dessert
Time 37m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 569.3, Fat 18.5, SaturatedFat 12.1, Cholesterol 38.2, Sodium 320.7, Carbohydrate 90.6, Fiber 4.5, Sugar 48.8, Protein 14.2
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