Fruit Salad With Custard Recipes

FRUIT CUSTARD RECIPE

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.

FRUIT SALAD WITH CUSTARD !

Steps:

• For the fruit salad: Combine all the ingredients in a bowl.
• Refrigerate until served.
• For the custard sauce: Mix custard powder, sugar and 1 cup milk into a mixture, free of lumps.
• Keep aside.
• In a deep glass dish, microwave leftover milk on HIGH for 5 minutes uncovered.
• Stir once in between.
• Add custard solution, mix and microwave on medium (50 percent) for 7 minutes uncovered.
• Stir once in between.
• Cool the mixture and refrigerate until served.
• Coconut fingers: Remove the brown edges of the bread and cut them into 2 lengthwise.
• Arrange them on a greased ceramic plate on high-rack and grill for 5 minutes.
• Turn over the bread slices.
• Spread condensed milk followed by grated coconut on the soft side of each piece.
• Grill further for 5 minutes.
• Allow standing time of 2 minutes.
• Cool and keep airtight.
• To Serve: Take a serving bowl.
• Put into it, 4 tbsp.
• of fruit salad.
• Add 1/2 cup custard sauce.
• Mix extremely well.
• Garnish with 1 tbsp.
• pomegranate, top with a cherry and an inserted coconut finger per portion.
• Serve this dream dessert chilled.
• Alternatively, slice a few pieces of your favourite vanilla cake, top it with the custard sauce and cherries.
• Serve chilled.
• Tip: For a creamy and smooth custard sauce, one must always pass it through a sieve before refrigeration.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

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.