Indian Fruit Custard Recipe

Indian fruit custard is the deliciously simple combination of fresh fruits and creamy cardamom-spiced custard.

Prep Time 20

Chill Time 2

Total Time 2 20

Servings servings

Calories 166kcal

Author Shivani Raja

1.5 cups/ 400 ml Whole Milk use barista-style oat milk for dairy-free option
3 Cardamom Pods split
1/2 tsp Vanilla Extract
1.5 tbsp Custard Powder
1.5 tbsp Granulated Sugar
2 cups Chopped Fruits of choice I like mango, banana, grapes, apple + pomegranate

Add the milk to a small saucepan along with the split cardamom pods and vanilla extract. Turn the pan onto low heat and bring it to a simmer. This should take about 5 minutes.
Meanwhile, add the custard powder and sugar to a small bowl along with approx. 2 tbsp of cold milk. Whisk to form a paste, ensuring that all of the custard powder has dissolved.
Once the milk is simmering, pour in the custard paste and continuously whisk the custard until it has thickened slightly and the sugar has dissolved. Don't stop whisking as the custard will turn lumpy.
Strain the custard through a fine-mesh sieve into a large mixing bowl to remove the cardamom pods and any lumps of custard powder. Cover the bowl with clingfilm or saran wrap (this is to prevent a skin forming on the custard).
Allow the custard to cool slightly at room temperature, then transfer to the fridge for 1.5-2 hours until it has cooled completely.
Before serving, chop up the fruits into similar-sized pieces. Add the fruits to the custard, mix together and enjoy! Serve the fruit custard topped with chopped nuts if you wish.

Store leftover fruit salad in an airtight container in the fridge for up to 2 days. It is best eaten within the first day as the fruit may soften over time.
See blog post above for recipe variations.