Fruit custard recipe with step by step photos and video – easy recipe of delicious custard made with mixed fruits and custard powder.
Fruit custard is one of those desserts that I have grown up having along with gajar halwa, rice kheer, besan ladoo. fruit custard and jelly used to take a prime position in the desserts mom would make.
Sometimes the fruit custard was served plain and sometimes with fruit jelly. i remember mom using the brown and polson brand or crown brand for custard and the jelly would be rex brand.
A fruit custard is basically made by mixing fruits with custard sauce. This delicious dessert is also known as fruit salad with custard. Some dry fruits and nuts can also be added to this fruit custard recipe. I have also shared an eggless recipe of making Vanilla custard.
Suggestions for making fruit custard
- Fruit custard can be made with dairy milk as well as almond milk. I make both ways. In the stepwise pics, I have shown the method of making with dairy milk. I have mentioned the method of making with almond milk in the recipe card notes below.
- To improvise on the sugar content, you can add jaggery to almond milk. However with dairy milk, you have to be careful while adding jaggery as the milk can curdle. If you do plan to add jaggery, then add once the custard has become warm.
- You can add seasonal fruits but avoid citrus fruits and melons. Both citrus fruits and melons are an incompatible combination with milk and can make the stomach upset.
- You can also add chopped dry fruits and nuts of your choice.
Fruit custard can be served chilled or immediately.
Fruit custard recipe video
How to make fruit custard recipe
Making custard sauce
1. Take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. Bring the milk to a gentle heat or simmer.
2. Whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk or milk at room temperature. You can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. Add 3 tbsp custard powder.
3. With a whisk stir very well to make a smooth paste without any lumps.
4. When the milk has come to a gentle heat, add 5 tbsp sugar or as required. stir very well so that the sugar dissolves.
5. Keep the flame on a low and then add the custard paste in parts.
6. As soon as you add the custard mixture, stir quickly so that lumps are not formed. Finish of all the custard paste this way.
7. Keep on stirring often while the custard is cooking, so that lumps are not formed. Cook for about 5 to 6 minutes on a low flame.
8. The mixture will thicken slowly and the raw taste of the corn starch also goes away. For a thicker custard, cook for a few more minutes. allow the custard to cool at room temperature. Also keep in mind, that as the custard cools, it will thicken more. You can also keep the custard in fridge to chill it before adding the fruits.
Making fruit custard
9. Chop the fruits. I always suggest to use seasonal fruits to make fruit custard. Secondary avoid citrus fruits and melons. the fruits I used are – apples, papaya, banana, strawberries and pomegranate.
10. Once the custard has cooled, add the mixed fruits.
11. Mix well.
12. Serve fruit custard Garnished with some more fruits and pomegranate arils.
Few more tasty recipes for you!
Fruit Custard
INGREDIENTS
- 2.5 cups milk or almond milk
- 5 tablespoons sugar (you can use 5 to 6 tablespoon jaggery if using almond milk)
- 3 tablespoons custard powder
- 3 tablespoons milk, warm or at room temperature
- 1.5 to 2 cups chopped fruits
INSTRUCTIONS
making custard sauce
- Take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. Bring the milk to a gentle heat or simmer.
- Whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk. You can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. Add 3 tbsp custard powder.
- With a whisk stir very well to make a smooth paste without any lumps.
- When the milk has come to a gentle heat, add 5 tbsp sugar. Stir very well so that the sugar dissolves.
- Keep the flame on a low and then add the custard paste in parts.
- As soon as you add the custard mixture, stir quickly so that lumps are not formed. Finish of all the custard paste this way.
- Keep on stirring often while the custard is cooking, so that lumps are not formed. Cook for about 5 to 6 minutes on a low flame.
- The mixture will thicken slowly. For a thicker custard, cook for a few more minutes. Allow the custard to cool at room temperature. Also keep in mind, that as the custard cools, it will thicken more. You can also keep the custard in fridge to chill it before adding the fruits.
making fruit custard
- Chop the fruits. Use seasonal fruits. Avoid citrus fruits and melons. The fruits I used - apples, papaya, banana, strawberries and pomegranate.
- Once the custard has cooled, add the mixed fruits.
- Mix well.
- Serve fruit custard garnished with some more fruits and pomegranate arils.
RECIPE VIDEO
NOTES
- This fruit salad with custard recipe can be doubled or tripled.
- If making fruit custard for navratri fast, then use arrowroot flour for thickening, instead of corn starch.
- Best to use seasonal fruits to make fruit custard. Avoid using citrus fruits and melons.
If making vegan fruit custard
- Warm the 2.5 cups almond milk. Just lightly warm the milk. Don't over heat it.
- Now take 3 tbsp milk from the warmed almond milk and make a smooth paste with the custard powder.
- Make sure there are no lumps and keep aside.
- Add sugar to the warmed almond milk. Stir till the sugar dissolves.
- Then add the custard paste to the warmed almond milk.
- Keep on a low flame and keep on stirring till the milk begins to thicken.
- You have to stir continuously as to avoid forming lumps in the custard.
- The custard will start thickening. Avoid making to a thick consistency, as on cooling the consistency thickens more.
- Switch off the flame and allow the custard to cool or refrigerate.
- Add fruits. Mix well and serve the fruit custard.
Custard won’t thicken even after boiling for 8 minutes and leaving in the fridge overnight.
not sure why this has happened as 3 tablespoons custard powder will easily thicken 2.5 to 3 cups of milk. i hope the custard powder quality is good. also depending on the pan used, the intensity of flame, cooking time will vary. so the cooking time can be increased. you even can cook now for some more minutes till the mixture thickens. if the custard still does not thicken, then add some more custard powder dissolved in a bit of milk and continue to cook. hope this helps.
i like your all recipes
thanks pinky.
HI Dassana,
I must thank you for all your recipes. I enjoy going through your intuitive site and am amazed to see how it is extremely user friendly.
I made Fruit Custard for a party at a friends place and it turned out to be amazing. i made 2 changes – first instead of adding the custard while the milk came to a gentle heat , i added it after a complete boil – this gave the custard a real thick density and second i added few saffron strands to this, which added a rich color and fragrance to the end product.
All your recipes have been amazing . Heartfelt thank you and keep up the good work.
Welcome Supriya. Thanks for sharing this awesome feedback on recipes. Glad to know that you like the website presentation.
I have been happily married for 3 years now
And your recipes have given a great contribution
I have really tried many many of your recipes and almost all have pleased us
The way you describe is very good
All the very best Dassana
Great work ,you are at home but believe me you are making happier lives for many like us
Thanks Namrata for your positive feedback on recipes and for your kind words. glad to know that recipes are helping you.
I want to make for 13 people.can u please mention all the quantities plzz.it’s a bit urgent
divya, just increase the recipe ingredients 5 times proportionately. recipes like custard can be easily doubled or tripled or made in large quantities by increasing the ingredients proportionately.
Tanx for dis wnderful recipe dassana…i just want 2 knw dat for 150people how many kg of custard powder and milk i need plzzz reply… With measuring… Tanx
Welcome Shraddha. Its too difficult for me to guess. I am sorry, I can’t help it.
Hello mam so pleased to know that u r having a YouTube channel. Just subscribed… Keep posting such awesomeness… Will try today.
thank you Deeksha. yes planning to add new recipe videos as well as old recipe videos on youtube channel. thanks again.
Thank you sister
welcome 🙂
The fruits I av are pineapple, apple,orange and water melon can I use them?
avoid pineapple. it can make the custard bitter. water melon also don’t add. you can add apple and oranges.
Hi.. I am a huge fan of ur website and i have tried most of ur recipies which worked out awsome…. Well, i have tried this custard for many a times and since i use vanilla flavoured custard( which was gifted by my relative and i am not a fan of vanilla flavour) is there anything which i could reduce the flavour of vanilla in cusard?
anusha, then you just make a simple custard following this recipe. don’t use custard powder, but replace it with corn flour (corn starch). then add 1/2 to 1 teaspoon of vanilla extract, depending on how less or strong you want its aroma and flavour. or else reduce the custard powder, but in this case the custard will be slightly thin.
Hi…for the custard receipe if i have to serve in small bowls (say 75ml) for about 50 people then how do i assess the quantity, would 6 fold the quantity be sufficient. Apologies but just unsure and its for an event hence asking.
PY, this recipe will serve 6 to 7 small dessert bowls. so for 50 people, just increase the recipe ingredients 9 or 10 times proportionally.
no issues. you can ask queries.