Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries.
Fruit CustardCourse: DessertCuisine: IndianDifficulty: Medium
2 cups Milk
2 or 2 ½ tbsps. Custard powder or Corn starch or Arrowroot powder
2 to 3 tbsps. Sugar
Fruits of your choice About 2 cups, use as desired)
1 medium size Apple sized
½ large Mango sized
1 Banana sized
½ Pomegranate seeds
- Add custard powder to a small mixing bowl. Pour 4 tbsp of milk and mix well.
- The mixture has to be smooth without lumps.
- Add sugar and milk to a pan. Begin to heat it on a medium flame.
- When the milk turns hot, add custard milk in batches of 2 tbsps. Of the custard milk each time. Pouring all the cornstarch at one time may make the custard lumpy.
- Mix well and incorporate the custard milk.
- Add some more custard milk and stir well. Add the entire custard milk in 3 batches.
- Stir well as it continues to boil. Within few minutes, the mixture turns thick. Turn off the stove.
- Whisk the mixture well to smooth custard.
- Cover it immediately otherwise a layer forms on the custard. When it cools down keep it in the fridge until chilled.
- Wash the fruits well. Chill them too while the custard chills.
- Just before serving the fruit custard, chop them to bite sized pieces.
- Add them to a serving bowl.
- Whisk the chilled custard well until smooth. Pour the custard over the fruits. Gently mix. Garnish fruit custard with some pomegranate seeds.
- For healthier option use arrowroot powder but do note that even arrowroot powder is starch.
If using corn starch or arrowroot powder to make your own custard powder, then use vanilla extract or vanilla bean pod to flavor it.
For yellow color, you can use any yellow or orange organic natural food colors.
Also dry milk powder enhances the flavor of custard.