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Fruit custard

It’s not that I don’t enjoy winter. Come November and I look forward to winter produce, warm soups, boots and turtlenecks. But in last few months, the repeated wind chills, rain showers and gloomy skies have left me desperately wanting for a change. If I could, I would point the highest decibel loudspeaker to summon Sun God to visit us. If he doesn’t heed, I would probably implore him to shower some kindness upon us. Whatever be the outcome of these futile attempts, in anyway, I hope to be patient. And a bit optimistic..

We are not there yet but most likely getting there. For, every blog I come across, these days, it reads excitement and anticipation. Every post, I skim through talks about warmth, sunshine and promise. The promise of change, hope and freshness. Breaking free from the monotonous days is all we need. And this is exactly, what Spring is all about. Spring began, officially, on 20th March (yes, this is how long this post sat in my drafts) . Scientifically, this is referred as Vernal Equinox. As wiki puts it (and as learnt in school, some decades ago), Spring denotes the beginning of northward movement of sun in the Northern hemisphere, hence, marking longer days, warmer temperatures and sunny times.

Even though marred with intermittent T showers and stormy winds, it is getting beautiful out there. The snow clad mountains are now melting away in the North. The crisp cool morning is now warming up in the afternoon sun. The electric green leaves are lighting up the trees. The dugged up earth on the sidewalks is giving way to beautiful flowers. And the mighty Mission peak is now peeking lush green at a distance. People, bicyclists, joggers, runners, skateboarders, moms with strollers, elderly with partners, are all out there enjoying the extended sunshine.

And at home, it’s the time for spring cleaning, to grow a basil plant, to de-clutter the closet, to do away with dark shades and embrace pastels. And to enjoy asparagus, strawberries and wait for mangoes. And, and I know soon it would be warm even in the shade.

Speaking of warm beginnings, it’s the perfect time to literally break-the-ice and start using ice-makers and ice-trays. And to commemorate this, I whipped up fruit custard. An Indian version. It’s darn too easy and lazy but surely healthy way of treating yourself. Just pick up a custard powder box, a basket of fruits and a milk bag and we are ready with a dessert. Have a glorious spring ahead.

Basket of Fruits- apple, banana, mango, orange, pear, apricot

More fruits- strawberry, blackberry, grapes- green & red

Vegan custard powder from Weikfield

Custard powder mixed with cold milk

Boiled milk thickens after adding powder to form custard


Layer up with cut fruits

Spoon up custard before serving

  • Preparation Time: 10 min
  • Cooking Time: 10 min
  • Cooling Time: 1 hour
  • Recipe Level:  Too Easy
  • Serves many
  • Source: Mum
  • Cuisine: Dessert
    • 500 ml of cold milk
    • 4 tbsp of custard powder
    • 2-3 tbsp sugar (crystalline or finely powdered)
    • Different kinds of fruits (optional but highly recommended)
      • In a thick bottomed pan, add 300 ml of milk and let it boil for the first time.
      • In a separate bowl, add 100 ml of milk and 2 tbsp of custard powder. Remove lumps. Mix well.
      • After the first boil, add sugar to the milk. And stir.
      • Now add half of the custard milk in the milk on the stove. Keep stirring as this is added.
      • After a minute, add the remaining custard-milk mix to the boiling milk.
      • Notice if the milk is thickening. Keep stirring to prevent sticking to the bottom of the pan.
      • Reduce the heat. Now repeat above 2 steps for the remaining 100 ml of cold milk.
      • When custard thickens to required consistency, let it heat for a min or two before turning off the gas.
      • Now keep it aside and let it cool to room temperature. Then refrigerate
      • Cut fruits into thin and small pieces. Add fruits to custard and refrigerate for another 10 min before serving. Enjoy a healthy dessert.
Serve cold Fruit custard to adults and kids alike


Mad Notes:
  • Add sugar in the beginning and not after custard thickens. Adding sugar earlier in the process prevents custard from thinning compared to when added later.
  • Ensure no lumps are formed when adding custard powder to the cold milk.
  • Add quarter by quarter of custard powder if custard doesn’t thicken.
  • Stir well as custard thickens. This would prevent formation of malai
  • Add a couple of ice cubes to keep custard cool before serving