Fruit custard without custard powder / No eggs
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
10 Minutes 1Hour
Servings Prep Time
6People 10Minutes
Cook Time Passive Time
10 Minutes 1Hour
Ingredients
Instructions
  1. Make a slurry of cornflour with a quarter cup or 75 ml of water and keep aside.
  2. Now heat the milk in a saucepan, and when the milk starts boiling, add the cornflour slurry while continuously mixing it. Then add sugar and stir the mixture continuously for 3 minutes on medium flame until it thickens.
  3. Now switch off the flame. Cool the mixture to room temperature.
  4. Add rooh afza and mix well. Keep this in the refrigerator until you dice the fruits.
  5. Cut the fruits and keep aside.
  6. Add the milk mixture to the fruit pieces. Mix well.
  7. Refrigerate for at least one hour or longer. That’s it fruit custard is ready. Serve chilled.
Recipe Notes
  1. If the milk mixture becomes lumpy then use a whisk for stirring it. This makes the mixture smooth.
  2. Make sure you use a thick-bottomed saucepan or vessel. Do not use steel vessel while boiling milk, because the mixture sticks to the bottom easily in a steel vessel.
  3. If your mixture starts burning at the bottom then immediately transfer it into another vessel to avoid it from catching up the burnt smell.
  4. Adding rooh afza is optional yet recommended because the colour and taste of rooh afza adds a unique refreshing feel and flavour to the dish.
  5. Fruit custard stays good up to 2 days in the refrigerator. But if you are using oranges, watermelon, pineapple and strawberry, then use it within 24 hours. Because these fruits release water as time passes making the custard runny.