EGGLESS FRUIT CUSTARD RECIPE NOTE

Eggless Fruit Custard Recipe | How to Make Fruit Custard Step by Step

Fruit custard recipe is a smooth dessert with refreshing and beautiful fruits in it.The dish is prepared using custard powder, milk, sugar and fruits.

Custard can be customised in so many ways. Instead of fruits you can add choco chips and serve with some hot brownie, nuts and dry fruits can be added, flavouring such as cardamom can be added (my mother never omits this), orange zest can be added, a dollop of ice cream can be added… and many more ways.

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How to make Eggless Fruit Custard

1. Take a thick bottom pan. This is not the stereo type sentence. You definitely need a thick bottom sauce pan/pan for this recipe because custard tends to stick to the bottom of the pan and might get burnt. Add 2 cups of milk to the pan and boil it

EGGLESS FRUIT CUSTARD RECIPE NOTE

2. In a bowl, mix 2 tbsp custard powder and 3 tbsp cold milk. Cold milk helps in forming a lump free mixture

EGGLESS FRUIT CUSTARD RECIPE NOTE

3. Once the milk boils, switch off the flame. Add the custard mix to milk and mix well

EGGLESS FRUIT CUSTARD RECIPE NOTE

4. Add ¼ cup sugar and mix well

EGGLESS FRUIT CUSTARD RECIPE NOTE

5. On a low flame cook the custard till it starts darkening. It will take 5-7 minutes. Let the custard cool down to room temperature. Check the consistency and texture of the custard. Use a hand blender / hand whisk to smoothen the custard. Using the hand blender liquefies the custard a bit. If you don’t want a thinner consistency than what you may skip this step

EGGLESS FRUIT CUSTARD RECIPE NOTE

6. Take 1 cup fruits of your choice. Wash and chop them. Don’t skip chopping the grapes. Don’t use citrus fruits as they might release water and make the custard thin

EGGLESS FRUIT CUSTARD RECIPE NOTE

7. Refrigerate the custard for 2 hours or more. You may chill the custard and add the fruits just before serving it

EGGLESS FRUIT CUSTARD RECIPE NOTE

8. Serve chilled

EGGLESS FRUIT CUSTARD RECIPE NOTE

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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