Eggless homemade custard with chopped fruit is what this fruit salad is all about. The best thing is that you can make it with any or as much fruit and custard as you want.
Growing up this was one of my favorite treats throughout the year. Easting custard on its own is delicious but adding chopped season fruits – is absolute heaven!
Did you know custard powder is just cornstarch with vanilla, egg color, and other preservatives? Yes, and yet, it creates the most delicious dessert when combined with milk and sugar.
Ingredients and substitutes
- Milk – use full-fat milk of no less than 3%. You can even use half milk and half cream to make a richer custard.
- Sugar – use fine-grain sugar so it dissolves in the milk quickly. I like using white sugar to obtain a beautiful yellow color from the custard powder but brown sugar adds a lovely caramel flavor to the custard.
- Custard powder – like I said this is cornstarch with color and flavorings so if you don’t have custard powder you can use the same amount of cornstarch or tapioca starch with 1 tsp of vanilla extract and 2 drops of egg yellow food coloring.
- Fruits – use any fruits that are in season. Make sure to cut the fruits into small dices.
Tips for Success
- I use full-fat milk of about 3.8%. I do not recommend skimmed milk otherwise the custard won’t thicken.
- Make sure to cook the custard until it is thickened well and coats the back of the spoon thickly.
- If the chilled custard is too thick add a few tablespoons of milk to smooth it out during whipping.
- Use fruits that do not oxidize such as apples and bananas. If you choose to use them add them to the salad just before serving.
- Cut the fruits into small dice so they are easy to eat and they look aesthetic too.
- A fruit salad is best eaten chilled so make sure the custard is well chilled. In fact, I like to chill my fruits too so everything is well chilled.
The custard without the fruits will keep in the fridge for 4 days.
Yes, you can use cornstarch or tapioca starch instead of custard powder.
If you make the salad earlier in advance use fruits that do not oxidize. However, if you eat the salad soon after it is made it is ok to use fruits before they oxidize.
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- 2 cups Whole milk
- 2 tbsp Custard powder
- 4 tbsp Cold milk
- 2 tbsp Sugar
- 2 cups Chopped fruits I used 3 cups
- Boil – In a saucepan add the whole milk and sugar. Bring to a boil and let all the sugar dissolve.2 cups Whole milk, 2 tbsp Sugar
- Slurry – In a small bowl combine the cold milk and custard powder. Add it to the boiling milk.2 tbsp Custard powder, 4 tbsp Cold milk
- Thicken – Continue to cook the milk on medium-low heat until it thickens and coats the back of a wooden spoon thickly.
- Cool – Strain the custard through a sieve to remove any lumps. Cover the bowl with plastic wrap making sure the plastic touches the top of the custard. Leave to cool completely for an hour.
- Whip – When cooled place the custard in the fridge to chill for a few hours. Whip the custard with a whisk to ensure it is smooth without any lumps. If the custard is too thick add 1 to 2 tbsp of warm milk to help smooth it out.
- Fruits – When the custard is chilled dice the fruits into small pieces. Add them to the custard. You can serve immediately or keep the bow in the fridge to keep chilled.2 cups Chopped fruits
- Serve – Serve garnished with more fresh fruits and a sprig of mint.
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