How To Make Fruit Custard powder | Fruit Custard powder Recipe

 

One of the first things I ever learned to make from my mother was fruit custard powder. Our family's expert custard maker, she consistently creates wonderfully delicious custard that is neither too thick nor too watery. Everybody in the family has always like it, and mum used to make it whenever there were a lot of fruits around the house. It is a dessert that I associate with my mother and my home, and it brings back many lovely memories for me.

I had to learn how to make this from her, of course, and use her tips and methods to get it perfect when I was set to get married and move to Bangalore. Of course, my blog would be lacking without a mom-style fruit custard powder dish. Thus, here we are.

What is powdered Fruit Custard?

It is a really easy dessert to prepare and only takes a few minutes. After bringing sugar and full-fat milk to a boil, fruit custard powder is added for thickening. Just enough heat is applied to the milk and custard powder mixture to get it to the proper consistency, and then it is allowed to cool. Assorted fruits are added right before serving since that is how we prefer it. The final product is very amazing!

Fruit Custard Powder is ideal for family or friend gatherings when you need to prepare a sweet meal that's not too difficult. The only thing that needs to be added to the custard before your guests come is the fruit. The custard can be prepared in advance and kept chilled in the refrigerator.

This Fruit Custard powder is a terrific option to resort to during festival days when you are left with an abundance of fruits (or after market excursions when you get overly enthusiastic about fruit intake and buy it by the truckloads).

An examination of the components

In order to achieve the greatest results, full-fat milk must be used when making the Fruit Custard powder. I make use of Nandini full-cream milk here in Bangalore.

We prefer ordinary, refined white sugar, so I use that. Some people use honey for the milk; if you do, add the honey at the end, after the custard has cooled. Ayurvedic principles dictate that honey shouldn't be cooked.

Nowadays, there are many different brands of custard powder, but I like the vanilla-flavored version from Brown & Polson best. Mom always used that, and I too enjoy using it. I've tried a few other brands as well, but Brown & Polson is, in my opinion, the best.

Last but not least, you can include any fruits you choose. The Fruit Custard Powder could become overly watery if you add too many fruits with a high water content, such as watermelon, musk melon, sun melon, and the like. We prefer to include ripe mango when it is in season, crisp apples like Washington or Fuji, seedless grapes, and Robusta bananas (other varieties don't really work well).

Only fruits are used in the basic Fruit Custard Powder recipe; however, you can add nuts and dried fruits to it to make it richer. Fruit Custard goes nicely with a variety of ingredients, including raisins, glace cherries, pistachios, cashews, and almonds.

Making Fruit Custard: A Recipe

Here is the family recipe.

Ingredients (four servings)

1/2 litres of unboiled full-fat milk

Custard powder, two heaping tablespoons

50 g of sugar

one little Robusta banana

one little, ripe mango

a medium-sized apple, about half.

Two palms' worth of pomegranate arils

Method:

1. Fill a small cup with roughly 1/4 cup of milk. Custardpowder should be added. A slurry should be well-mixed to avoid lumps. Set apart.

2. Pour the remaining milk into a pan along with the sugar. Add to the excessive heat. The sugar will soon dissolve entirely in the milk. Stirring sporadically, cook on high heat for 3–4 minutes, or until the milk boils.

3. Add the custard powder slurry that we previously created to the pan while stirring regularly. Make that there are no lumps and that the slurry is thoroughly incorporated into the heated milk. The mixture will start thickening right away.

4. Cook the mixture over a low flame for an additional 1-2 minutes, or until it becomes silky smooth but is still rather runny. Avoid letting it become too thick because chilling will cause it to become even thicker. There will be sporadic stirring required. Turn off the gas when finished.

5. After the custard has completely cooled, cover the pan. After that, put to a bowl and store in the fridge. Give it at least three to four hours to chill.

6. Take the Fruit Custard out of the fridge when you're ready to serve it. Add the fruits next. Mango and banana, which have been peeled and chopped, are added to the custard. Include the pomegranate arils as well. Apple should be chopped and added as well. Mix thoroughly. It's time for your Fruit Custard Powder. Serve right away.

Advice & Methods

1. After cooling, if the custard becomes too thick, add a little boiled and chilled milk to thin it up. If necessary, mix some sugar into the heated milk and let it cool completely before mixing it in.

2. If the custard becomes too watery, add a little cold milk mixed with little fruit custard powder, and simmer the mixture for a few minutes on low heat.

3. Just before serving, mix the fruits into the custard. If citrus fruits are kept in the custard for a long time, the custard may become bitter. In addition, if fruits have been refrigerated with the custard, it can be challenging to bite into them.

4. Modify the amount of sugar you use to suit your unique tastes. The aforementioned portions are ideal for us.

5. You can also add a few drops of vanilla or rose essence to the custard. Normally, we don't.6. Before adding the fruit custard powder slurry to the boiled milk, check to make sure it is free of lumps.

7. Just before adding the fruits to the custard, chop them. They might turn black or watery if you chop them up ahead of time.