Simple, practical, and full of everyday flavour, Fruit Custard is a Indian dessert made with whole milk, sugar, and custard powder in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 5
- Category: Dessert
- Cuisine: Indian
Ingredients
- 3 cups whole milk (24 oz)
- 4-5 tablespoons sugar (or adjust to taste)
- 3 tablespoons custard powder (I use and recommend Brown Polson Vanilla Custard Powder)
- splash of rose water (optional)
- pinch cardamom powder (optional)
- 2 cups assorted fruits (I used banana, apple, mango)
Method
- Add 3 (24 oz) cups milk to a heavy bottom pan on medium high heat.
- Once it has heated up a little, take out 3 tablespoons milk from the pan into a small bowl. Add in 3 tablespoons custard powder to that milk and mix well. There should be no lumps. Set it aside.
- Stir the milk in the pan in between and let it heat up and come to a gentle boil. Then lower the heat, add sugar and mix until combined.
- Start adding the custard mix. Add little at a time and mix after each addition. Whisk continuously.
- Cook for 2-3 minutes until the custard thickens. Remove pan from heat and let it cool down a bit. At this point you can also add rose water and cardamom powder (if using). Then cover the custard and place in the refrigerator to chill.
- At the same time, chop all fruits that you are using for the custard and refrigerate.
- Once the custard and the fruits are chilled, transfer custard to serving bowl and mix in the fruits.
- Cover and refrigerate the custard for 1 to 2 hours after mixing in the fruits for the flavors to develop. Then garnish with pomegranate arils and serve fruits custard in bowls!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
