Make this deliciously creamy Indian fruit custard or salad recipe for any occasion! This custard is eggless, loaded with colorful fruits, and can be made in 30 minutes!
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What is Indian fruit custard
It's a light, smooth, creamy vanilla-flavored custard made with milk, sugar, and powder. What makes it even better is the addition of fruits. This Indian-style fruit salad is made in many Indian households. The recipe is the same; the fruits may differ depending on availability.
This Indian fruit custard recipe is very similar to Ambrosia salad, a creamy fruit salad with marshmallows.
Indian style dessert
For me, fruit custard reminds me of mom. It was one of her go-to desserts to make (Gulab Jamun and Carrot Halwa being the others) when we had guests or random leftover fruits. I was not a big fan of this dessert because it had bananas, but my dad and brother loved it. Mom would make a separate bowl for me without bananas!
After I married KR, I realized he had a similar story with this dessert. He too loves this dessert made by his mom. Whenever I make this fruit salad with custard or carrot halwa, it reminds me of mom. And yes, I skip adding bananas when I make it for myself!
Why make this
- One of the simplest and easiest desserts
- Indian-style fruit custard recipe
- Is eggless
- Loaded with a variety of fruits
- Made with few essential ingredients
- No baking required
- Can be made ahead of time
- The recipe can easily be doubled or tripled
- Make it in 30 minutes
- Perfect for large gatherings
- An indulgent dessert
Ingredients needed 🧾
Fruits - You can use a variety of fruits like mango, apples, grapes, pomegranate, strawberries, and bananas to make this fruit custard.
Milk - I have used full-fat whole milk here. You can also use 2% milk, half and half, creamer, or evaporated milk.
Sweetener - I have used white granulated sugar. You can also use jaggery powder, brown sugar, stevia, or other sweeteners. This will alter the color and flavor slightly.
Custard Powder - Ensure the powder doesn't contain egg yolk, gelatin, artificial flavors and colors. Look for a vegetarian one. You can also make it at home. I have used vanilla-flavored powder in this Indian eggless custard recipe.
Nuts like chopped pistachios and sliced almonds are needed for garnish.
How to make it 🔪
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- Add custard powder to one cup of cold milk. You can also warm the milk first.
- Mix it till there are no lumps. Use a spoon or a whisk to do so.
- Add the remaining 2 cups of milk to a pot and bring to a boil on medium flame.
- Then add sugar to the milk and continue to cook for 3-4 minutes or until the sugar is dissolved. Chef Tip - Keep whisking and scraping the sides of the pot as it cooks.
- Now add the custard milk to the pot.
- Keep stirring, it will thicken. This could take 2-3 minutes.
- Then add vanilla extract. Mix and take it off the flame.
- Allow the mixture to cool down completely. Chef Tip - Keep stirring it at intervals as it cools to prevent it from setting. I left it on the counter for 15 minutes. You can also refrigerate it to help cool it faster.
- Add all the chilled chopped fruits and give it all a good mix.
- Transfer to individual serving cups if you want or keep the bowl as is in the fridge till it sets. Cover it before refrigerating.
Serving suggestions 🍽
Top it with chopped nuts and serve chilled. You can also add saffron strands or fresh cream on top. To give it a different appetizing look, you can also serve this as a layered treat, similar to Mango Cranachan. Don't mix the fruits into the custard instead layer them alternatively in jars. Another option is to serve them as tarts similar to Shrikhand Tarts.
This Indian fruit salad with custard can be served as a dessert post a meal, is perfect to serve guests, and is made for potlucks, brunches, parties, and special occasions. It will also make a great addition to your holiday (Diwali, Thanksgiving, Christmas, etc) menu.
Top recipe tips 💭
Cardamom powder and saffron can also be added to milk to give it more flavor. You can also add fresh cream, sweetened coconut flakes, tutti frutti, sprinkles, choco chips, fruit jelly, vegetarian mini marshmallows, etc to the custard. To get an extra creamy flavor, add vanilla ice cream or mango ice cream on top.
The custard will thicken as it cools, so only cook until it thickens like a sauce. Do not cook it for long. Instead of vanilla extract, you can also add any other fruit essence or mixed fruit essence. But do add some essence to give the custard some flavor.
If adding the chilled fruits to the eggless custard once it's cooled down is important then even chilling it in the fridge is very important for it to set. Do not put it in the freezer. Leave it in the fridge for 1-2 hours minimum.
Recipe FAQs 📖
If you don't have it, add a pinch of yellow food color and vanilla extract to corn flour, mix, and add it to milk.
Before adding the fruits, if you feel that the custard has not thickened as desired, put it back on the stovetop and continue to cook for a couple of more minutes. You can also prepare a slurry of custard powder and milk and add it to the pot. But remember, it will thicken as it cools.
I have used a variety of fruits like mango, apples, grapes, pomegranate, strawberries, and bananas to make this fruit custard. Use fresh seasonal fruits. You can also use frozen mixed fruits. Thaw them completely and then add them to the custard.
Even canned sliced fruits like pineapple can be added. Though mom would add oranges in this, some say it's not a good idea to add citrus fruits or melons. So you be the judge.
When cutting the fruits, please ensure that they are even and bite-sized. They should not be too chunky. Cut the fruits (all except the banana and apple because they will oxidize), and keep them in the fridge till you need them. You can also make this Indian custard recipe without fruits.
But remember, do not add the fruits if the custard has not cooled down otherwise it will not be set.
This eggless custard is a great dessert to make ahead of time. It stays well in the fridge for 4-5 days. You can freeze it as well. Thaw it overnight and then use it.
I have shared the vegan version of this Indian fruit salad/custard recipe in my cookbook. You can make this custard vegan by using almond milk.
More easy desserts
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Recipe 📖
Indian Fruit Custard
Equipment
Ingredients
- 3 cups milk
- ⅓ cup sugar
- 4 tablespoon custard powder
- 1 teaspoon vanilla extract
- 10 grapes
- 1 apple
- 1 banana
- 4 strawberries
- ⅓ cup pomegranate
- ½ cup diced mango
- 2 tablespoon chopped nuts
Instructions
- Mix custard powder into 1 cup cold milk till there are no lumps. Use a spoon or a whisk.
- Add the remaining 2 cups of milk to a pot and bring to a boil on medium flame.
- Then add sugar to the milk and continue to cook for 3-4 minutes or until the sugar is dissolved. Chef Tip -Keep whisking and scraping the sides of the pot as it cooks.
- Now add the custard milk to the pot.
- Keep stirring, it will thicken. This could take 2-3 minutes.
- Then add vanilla extract. Mix and take it off the flame.
- Allow the mixture to cool down completely. Keep stirring it at intervals as it cools to prevent it from setting. I left it on the counter for 15 minutes.
- Add all the chopped fruits.
- Transfer to individual serving cups if you want or keep the bowl as is in the fridge till it sets.
- Top it with chopped nuts and serve chilled.
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