F For…. Fruit Custard

Over the weekend, I completed one more letter of the Alphabet Cooking Challenge – F. I made Fruit Custard, a favourite dessert for both the OH and me, but something I have never tried making myself at home. Amma is an expert at making fruit custard; she makes it just the right proportion of watery and creamy that we like. So, all I had to do was to learn the recipe from her. 🙂

Here’s the recipe that I used:

Ingredients (yields about 4 bowls of fruit custard)

2 heaped tablespoons custard powder – I used Brown & Polson, vanilla-flavoured

1/2 litre full-fat milk

About 1 bowl full of chopped fruits – I used pomegranates, apples and bananas. You can even add chikoos, mangoes, grapes and assorted dry fruits. Chop the fruits just when you are ready to serve the custard – otherwise they tend to blacken.

1/2 cup sugar

Method:

1. Dissolve the custard powder in a little bit of cold milk in a bowl, adding a bit of water. Ensure that there are no lumps. Keep aside.

2. Boil the rest of the milk in a large container. Switch off the gas.

3. When the foam on top of the boiled milk has settled down, add the sugar and the custard powder paste, stirring constantly. The milk will begin to thicken instantly. Again, make sure that no lumps remain. At this stage, if you feel that the custard is too thick, you can add more boiled milk, as required. Taste and add more sugar, if needed.

4. Let the custard cool down completely. Pop it into the refrigerator and let it get chilled. This takes a couple of hours.

5. When the custard has chilled to your desired level, add the chopped fruits to it. Serve it!

How do you like your fruit custard? Do you make it at home?

 

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