Fruit Custard

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Indian fruit custard recipe combines seasonal fruits with sweet creamy custard sauce to make this delectable dessert that is perfect for a crowd. Check out the almost hands-free version using an Instant Pot (stovetop recipe included as well).

An overhead shot of a child holding a bowl of fruit custard. Another bowl is placed on a marble board.
Indian-fruit-custard

This fruit custard recipe also goes by the name fruit salad in India. Don’t confuse it with the fruit salad made in the US where fruits are served in its own juice/syrup or whipped cream and not in a thick custard sauce.

How to make Indian fruit custard?

Making fruit custard involves the following steps – 

  1. Dissolve custard powder (more information below) in milk kept at room temperature.
  2. This custard milk mixture is then added to hot milk along with sugar and mixed well. 
  3. The mixture is then allowed to cook whilst stirring continuously until it starts to thicken. 
  4. Allow it to cool at room temperature for a couple of hours before refrigerating it. It will continue to thicken as it cools down.

What is custard powder? What are its ingredients? 

Custard is a thick creamy sauce made from eggs but for those who don’t want to include eggs in their custard, custard powder is a great substitute. Custard powder is corn flour based and it thickens to form a custard-like sauce when mixed with hot milk and heated. The most popular varieties of custard powder are Brown and Polson and Bird’s custard

There are flavored custard powders in the market such as mango, vanilla, strawberry but for this fruit salad recipe, I stick to either unflavored or vanilla

How can you substitute custard powder

You can substitute custard powder with an equivalent amount of corn starch or instant vanilla pudding mix. Check out this article for more options. 

What fruits work best for fruit custard recipe?

An overshot shot showing bowls of chopped strawberries, banana, blueberries and two bowls with banana served over custard. A chopping board is on the side with a knife and chopped banana.
Fruits used in Indian fruit custard

The ones that work best are seasonal fruits such as – Apple, pears, banana, strawberries, blueberries, raspberries, mango, pomegranate seeds, papaya, grapes (preferably cut into half). You can add honeydew, cantaloupe to your custard if you choose to but I don’t.

Avoid fruits that have citrus content such as oranges, sweet lime (mosambi). Also, avoid watermelon because it will release water and pineapple as it can curdle the milk. 

Tips for making fruit custard – 

  1. Make sure the saucepan or Instant Pot steel insert has no residue and is wiped clean before using to prevent curdling of milk when boiled. 
  2. Do not add custard powder directly to hot milk, instead mix it with milk at room temperature till it is completely dissolved. Use a whisk for best results. 
  3. Once you have added the custard powder + milk mixture and sugar to the hot milk, don’t forget to continuously stir as the custard can burn easily. 
  4. Allow the custard to cool down completely and refrigerate for a couple of hours before adding fruits.
  5. Fruits tend to discolor that is why add the bananas and apples only when you are ready to serve. If making for a crowd, you can add fruits like strawberries, blueberries, mango, pomegranate seeds, grapes a few hours before the party.

Troubleshooting fruit custard

  • Is custard too thick? Add a few tablespoons of cold milk at a time and mix well. Repeat this till the custard is the consistency you desire. 
  • Is custard too thin? If the custard is too runny, add a tablespoon of custard powder and mix it with about 2 tablespoons of milk. Add this mixture to the hot custard sauce. Mix well. The consistency should thicken. 
  • Custard burnt at the bottom?  Stop stirring immediately. Carefully pour out the unburnt portions of the custard into a different bowl/saucepan.  

Variations 

  1. Fruit custard made with condensed milk has a charm of its own. Substitute 1/2 cup milk with an equivalent amount of condensed milk. Make sure to reduce the amount of sugar.
  2. Serving suggestions – Top it with ice-cream or sweetened mango pulp for a delicious twist.
  3. To make flavored fruit custard recipe try out flavors such as mango, vanilla, and strawberry. 

Storage instructions

The custard sauce stores well in the refrigerator for about 3-4 days. Just don’t add any fruits until you are ready to serve. 

Can we make the custard in the Instant Pot?

Oh yes! In fact, it is my preferred method. While it is faster to boil milk over a stovetop, using an Instant Pot allows you to walk away while the milk is being boiled.  To do so, follow the steps below

  1. Set the Instant Pot in the boil mode using the yogurt function. Instant Pot will beep when the milk is boiled and will shut down.
  2. Switch over to the saute mode (low) and add the custard + milk mixture. Mix well and allow it to cook whilst stirring continuously until the mixture starts to thicken.
  3. Carefully remove the steel insert and set it over the countertop.
  4. Allow it to cool at room temperature for a couple of hours. Transfer it to another bowl before refrigerating it. It will continue to thicken as it cools down.

If you are looking for other easy to make desserts, here are my favorites –  

  • Instant Pot Date Cake – this date cake recipe adapted for the Instant Pot. 
  • Moist Banana bread – a healthy take on traditional banana bread made with the goodness of coconut oil. 
  • Carrot halwa – This traditional Indian dessert simplified using Instant Pot and a food processor.
  • Fig and walnut halwa – a dessert that you can whip up in 5 minutes using your Instant Pot.
An overhead shot of fruit custard drizzled with mango pulp. Bowls of strawberries and blueberries are on the side
Fruit salad


Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
An overhead shot of a child holding a bowl of fruit custard. Another bowl is placed on a marble board.

Fruit custard recipe

4.54 from 13 votes
This Indian fruit custard recipe combines seasonal fruits with sweet creamy custard sauce to make this delectable dessert that is perfect for a crowd. Check out the almost hands-free version using an Instant Pot (stovetop recipe included as well).
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 30 minutes
Servings: 6
Diet : Nut-free, Vegetarian
Course : Dessert
Method: Instant Pot, Stovetop
Cuisine : Indian

Ingredients
 
 

  • ¼ cup custard powder, vanilla flavor
  • 3 cups whole milk
  • ½ cup sugar
  • 1 cup chopped fruits of your choice, see note

Topping suggestions

  • 1 teaspoon Mango pulp, optional
  • 1 scoop vanilla ice-cream

Instructions
 

Stovetop Instructions

  • Whisk together custard powder with 1 tablespoon milk. Mix till there are no lumps remaining.
  • Take a medium saucepan and boil milk on medium heat. When it starts to boil over, add sugar and custard powder mixture to it and stir continuously.
  • Reduce heat to low and continue stirring till the mixture thickens (The consistency should be like ketchup). [Note: Don’t forget to stir, the mixture sticks to the bottom quickly]
  • Take it off the heat and let it cool down to room temperature and then refrigerate till you are ready to serve. [ Note: The consistency thickens after it cools down]
  • When you are ready to serve, take the freshly cut fruits and add it to the custard mixture and mix well. Alternatively, you could put the custard in your serving bowls and then add fruits on it. 
  • Serve it with ice-cream or with a drizzle of sweetened mango pulp (optional)

Instant Pot Instructions

  • Adjust the yogurt function until it is in the boil mode. 
  • Add milk in the steel insert and walk away 🙂 
  • Instant Pot will beep when the milk is boiled and will shut down. 
  • Switch over to the saute mode (low) and add sugar and the custard + milk mixture. Mix well. 
  • Stir continuously until the mixture starts to thicken. (The consistency should be like ketchup). [Note: Don’t forget to stir, the mixture sticks to the bottom quickly]. Switch off the Instant Pot.
  • Carefully remove the steel insert and set it over the countertop.  
  • Let the custard sauce cool down to room temperature and then refrigerate till you are ready to serve. [ Note: The consistency thickens after it cools down]
  • When you are ready to serve, take the freshly cut fruits and add it to the custard mixture and mix well. Alternatively, you could put the custard in your serving bowls and then add fruits on it. 
  • Serve it with ice-cream or with a drizzle of sweetened mango pulp (optional)

Notes

  1. The fruits that work best are – Apple, banana, strawberries, blueberries, mango, pomegranate seeds, papaya, grapes (preferably cut into half). You can add honeydew, cantaloupe to your custard if you choose to but I don’t.
  2. Avoid fruits that have citrus content such as oranges, sweet lime (mosambi). Also, avoid watermelon because it will release water and pineapple as it can curdle the milk. 
Tips for making fruit custard – 
  1. Make sure the saucepan or Instant Pot steel insert has no residue and is wiped clean before using to prevent curdling of milk when boiled. 
  2. Do not add custard powder directly to hot milk, instead mix it with milk at room temperature till it is completely dissolved. Use a whisk for best results. 
  3. Once you have added the custard powder + milk mixture to the hot milk, don’t forget to continuously stir as the custard can burn easily. 
  4. Allow the custard to cool down completely and refrigerate for a couple of hours before adding fruits.
  5. Fruits tend to discolor that is why add the bananas and apples only when you are ready to serve. If making for a crowd, you can add fruits like strawberries, blueberries, mango, pomegranate seeds, grapes a few hours before the party.
Variations 
  1. Fruit custard made with condensed milk has a charm of its own. Substitute 1/2 cup milk with an equivalent amount of condensed milk. Make sure to reduce the amount of sugar.
  2. Serving suggestions – Top it with ice-cream or sweetened mango pulp for a delicious twist.
Storage instructions
The custard sauce stores well in the refrigerator for about 3-4 days. Just don’t add any fruits until you are ready to serve. 

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Serving: 1small bowlCalories: 142kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 55mgPotassium: 161mgSugar: 22gVitamin A: 200IUCalcium: 140mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
Keyword : summer

Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon

FREE EMAIL COURSE

Simmer to Slimmer Logo

3 Comments

    1. Lajja – I have no experience using crockpot express. You could give it a shot with an easy recipe and see if the timings match.

Leave a Reply

Your email address will not be published.

Recipe Rating