Such is the human nature that it inadvertently thinks about the past, especially the good old times. And at times gets hit by intense nostalgia about all those good things which remain etched firmly in the past. But the nostalgia of food memories is considered to be one of the most intense. Therefore, this year I am trying to catalog all those recipes that I grew up eating and those that are really close to my heart. Recipes that have been carefully curated and handed down generations. Besides this, I am also sharing those recipes which are my daughter’s favorite. These include everyday Indian curries (both dry and with gravy) and certain desserts that are very traditional and that which I feel should be handed over to the next generation and for them to cherish.

While I was prepping for this post, I felt a little silly jotting down a recipe that is the simplest of all and that which is out there on the pack of a custard powder. But the thought which made me share this post is that I have come across many (emphasis on ‘many’) people who struggle while making this, apparently, ‘simple’ dessert. The reason could possibly be that although it looks simple when you read the recipe, yet it can get somewhat tricky. One needs to keep a few things things in mind, while making custard, which I am sharing through this post (you will see them in italics). I hope you find them helpful and they help you make perfect custard every time. Enjoy this simple and soul satisfying kind of dessert 😊

500 ml Milk (of your choice)

2 tbsp plus 1 tsp Custard Powder (adjust amount to consistency you desire)

2 tbsp Sugar (adjust sweetness)

1 pinch Cardamom Powder (optional)

1½ C chopped mixed Fruits of your choice (adjust amount)

1 tbsp finely chopped Nuts of your choice (I prefer using pistachio and almonds)

(We prefer using two tbsp plus a teaspoon of custard coz it yields creamy kind of consistency which is the desirable consistency)

Remove 100 ml of milk in a small bowl. Add the custard powder and stir it till it all gets evenly mixed. Set aside.

Take a sauce pan (ensure it has a heavy bottom) and place it on the  stove top to heat.

Add a tablespoon or two of water to the pot and then add milk (adding water to an empty pot, i.e. before adding milk, helps prevent milk from sticking to the bottom of the pan)

Increase the heat to medium, add sugar and keep stirring till the milk begins to heat and you see tiny bubbles around the edges of the pot. (Do not bring the milk to a boil. We just want the milk to be hot)

Reduce the heat to minimum and add the custard mix in a consistent thin stream

(Do remember to stir the custard mix before adding it to the milk since the custard settles at the bottom)

Ensure that you keep stirring the milk constantly while you are adding the custard mix.

Bring the heat to low medium and do not stop stirring.

After about half a minute to a minute you will notice that milk getting thicker in consistency. Keep stirring.

Cook the custard, while stirring, for approximately two minutes.

Switch off the heat and remove the pot from the stove. Add the cardamom powder.

Cool the custard completely and serve chilled or at room temperature with fruits of your choice. (add fruits just before serving else the fruits will become soggy and the custard will turn loose in texture and possibly watery)

(I strongly recommend stirring the custard while it is cooling. It will help prevent a thick layer from forming on the top. To hasten the process of cooling the custard, I usually keep the saucepan in a bigger pot or pan filled with water and keep stirring the custard till it cools down. Change the water if it starts to get warm)

Note – As is pretty evident, I have put A LOT of emphasis of stirring the milk/ custard. This helps ensure that the custard does not catch at the bottom (it has very high tendency to do so) and it has a smooth consistency.

Note – Unlike other desserts where sugar is added at the end of cooking, here the sugar always goes in at the beginning of cooking. The custard powder mix is added later.

Note – In case you intend to serve the custard chilled, cool it before refrigerating. Chill it for at least two to three hours.

Note – The custard will thicken further and become somewhat coagulated upon refrigeration. To counter this issue, whisk it well before serving.

Serves – 4

Thanks for your visit and see you soon again with another exciting recipe!

14 thoughts on “FRUIT CUSTARD

  1. This custard looks so creamy, and I like the idea of a hint of cardamom…thanks for the recipe. Have a wonderful week ahead Taruna!

  2. Oh how I love a good custard! This looks delicious! I’ve never worked with custard powder before so thank you for the detailed instructions. It sounds like this is easier to make than a egg/milk custard. I like easy. 🙂

    1. I am glad you liked it. It is surely an easy and eggfree way of enjoying custard

  3. Beautiful photos, Varuna! What a lovely way to present the fresh fruit of the season any time of year. Such a pretty presentation too. I look forward to reading more of your posts in the future 🙂

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