FRUIT CUSTARD RECIPE
Fruit custard is a delicious chilled dessert where fresh seasonal fruits are served with a creamy eggless custard. It is a summer dessert very popular in India.
Provided by Swasthi
Categories Dessert / Sweet
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
- On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
- Mix the pudding mix and milk together until thick.
- Fold the whipped cream and pudding together.
- Fold the fruits and marshmallows into the cream and pudding mixture.
- Refrigerate overnight.
TWENTY FOUR HOUR FRUIT SALAD
This is a fruit salad with a cooked dressing.
Provided by ARAMAT
Categories Salad Fruit Salad Recipes
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
- Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 38.1 g, Cholesterol 52.8 mg, Fat 10.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 52.3 mg, Sugar 29.2 g
FRUIT SALAD WITH LEMON-CINNAMON SYRUP
This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.
Provided by ASHLEY_S
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
- Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 5.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 31.9 g
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