Heat the 3 cups of milk in a heavy-bottomed saucepan until steaming hot and add the honey. Stir to dissolve. Reduce the heat to low.
Mix the vanilla custard powder in the 6 tablespoons of cold milk to a smooth, lump free mixture.
Add this mixture in a slow stream over the hot milk and stir the milk in the saucepan with a spoon in your other hand continuously and vigorously. Keep stirring the milk for 2-3 minutes even after the custard mixture has finished. Switch off the gas.
Transfer the custard to a heat-proof glass bowl and allow to cool down completely. Once it has cooled, cover with clingfoil and keep in the refrigerator for a couple of hours or more.
Cut the fruit and add to the chilled custard. Fruit custard is ready to be served.
I have not included the chilling time in the recipe. Keep the custard in the fridge for two hours or more before or after adding the fruit to eat chilled custard.
Serve the custard with any topping of your choice – whipped cream, Jello, vanilla ice cream or cake. Or have it just with the fruit. Tastes delicious with or without these extras.
You can add or subtract the fruit of your choice. Blueberries and blackberries are some more options, but don’t use citrus fruit, melons or pineapple as these will make the custard runny and unappetizing.
If your custard is too thick, add some milk to it and stir well. If it is runny, add a tablespoon of custard powder dissolved in a little cold milk and heat gently until it thickens.
If the custard is lumpy, whizz in a blender on low speed and all the lumps will disappear.
None of the above should happen if you follow this recipe!
Serving Size:1 cup
Keywords: mixed fruit custard, summer indian dessert, easy fruit dessert
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