Fruitsaladwithcustard Recipes

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FRUIT CUSTARD RECIPE



Fruit custard recipe image

Fruit custard is a delicious chilled dessert where fresh seasonal fruits are served with a creamy eggless custard. It is a summer dessert very popular in India.

Provided by Swasthi

Categories     Dessert / Sweet

Time 20m

Number Of Ingredients 8

2½ cups milk ((can use almond milk or soya milk))
3 tablespoons custard powder ((or cornstarch or arrowroot powder))
¼ cup warm milk ((to make dissolve custard powder))
4 to 5 tablespoons sugar ((adjust to taste))
1 medium apple
½ large mango ((ripe))
1 medium banana ((ripe))
½ medium pomegranate

Steps:

  • Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
  • Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
  • Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
  • When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
  • Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
  • You may taste test it at this stage and add more sugar if needed.
  • Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
  • Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
  • Whisk the custard well before serving. This ensures even and smooth fruit custard.
  • Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
  • Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE



24-Hour Salad With Fruit and Custard Recipe image

This rich and creamy fruit salad is made with a cooked custard and canned fruit, then chilled overnight for 24 hours.

Provided by Linda Larsen

Categories     Side Dish     Salad

Time P1DT35m

Yield 10

Number Of Ingredients 9

1 (20-ounce) can crushed pineapple
2 (15-ounce) cans mandarin oranges
3 eggs
2 tablespoons flour
3/4 cup sugar
3 tablespoons lemon juice
1 cup miniature marshmallows
2 bananas (peeled and sliced)
3/4 cup heavy cream (whipped)

Steps:

  • Gather the ingredients.
  • Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
  • Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
  • Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
  • Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
  • When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
  • Gently fold in the whipped cream.
  • Pour the salad into a serving bowl and cover. Chill for 24 hours.
  • Serve and enjoy.

Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

24 HOUR FRUIT SALAD



24 Hour Fruit Salad image

This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.

Provided by RSL5709

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3/4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1/2 cup maraschino cherry
1/2 cup marshmallows

Steps:

  • The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
  • On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
  • Mix the pudding mix and milk together until thick.
  • Fold the whipped cream and pudding together.
  • Fold the fruits and marshmallows into the cream and pudding mixture.
  • Refrigerate overnight.

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