40 Min
GF
Fruit Custard
With the bounty of summer fruit arriving, especially berries, mangoes and peaches, a fragrant homemade custard is one of the best ways to complement it. Fruit custard is one of the most popular Indian home desserts. A hit with children and adults alike, it can be infused with vanilla, cardamom, cinnamon, nutmeg or rose. Indians made the custard, no doubt a British import, their own by inserting spices in them — like they do with most foods. During mango season in India, we would eat fragrant mango custard for weeks and weeks.
With the bounty of summer fruit arriving, especially berries, mangoes and peaches, a fragrant homemade custard is one of the best ways to complement it. Fruit custard is one of the most popular Indian home desserts. A hit with children and adults alike, it can be infused with vanilla, cardamom, cinnamon, nutmeg or rose. Indians made the custard, no doubt a British import, their own by inserting spices in them — like they do with most foods. During mango season in India, we would eat fragrant mango custard for weeks and weeks.
Cook Time
20 Minutes
Serves
4
Directions
Step 1
In a stockpot, combine the milk, cream, ginger, cinnamon, and cardamom pods and bring the mixture to a boil. Simmer for 7 to 10 minutes then turn the heat off and let the mixture rest for 5 minutes. Strain. Stir in the saffron threads and salt.
Step 2
Whisk together the sugar and the cornstarch in a bowl. Add the eggs and whisk together. Ladle some of the hot milk into the bowl and mix until smooth.
Step 3
Pour this mixture back in with the rest of the milk and continue whisking over medium heat until the custard is thick and light. Be careful not to over-boil — bubbles should not get vigorous. Stir constantly to avoid burning or over-cooking the bottom.
Step 4
Take it off the heat and let it cool for 10 minutes. Stir it occasionally to prevent film from forming on top. Cut the butter into tablespoon-size portions and start whisking it into the cream. Always make sure it is smoothly incorporated before you add the next tablespoon of butter. Cover with plastic wrap and refrigerate until further use.
Step 5
Serve with fruit, such as mangoes, peaches, and berries.
Notes & Variations
- To make the custard lighter, eliminate the heavy cream and use 4 cups of milk instead.
- Replace the cardamom and cinnamon with vanilla or other spices.
- Custard will keep well in the refrigerator for up to 5 days; however, add fruit no more than 2 to 3 hours before serving it.
Ingredients
474 grams (2 cups) whole milk
470 grams (2 cups) heavy cream
Ginger, unpeeled and chopped 2-inch piece
1 large whole cinnamon stick
1 tablespoon crushed green cardamom pods
Pinch of saffron threads
Pinch of sea salt
3 tablespoons cornstarch
150 grams (3/4 cup) sugar
2 large eggs
57 grams (1/4 cup) butter
Step 1
In a stockpot, combine the milk, cream, ginger, cinnamon, and cardamom pods and bring the mixture to a boil. Simmer for 7 to 10 minutes then turn the heat off and let the mixture rest for 5 minutes. Strain. Stir in the saffron threads and salt.
Step 2
Whisk together the sugar and the cornstarch in a bowl. Add the eggs and whisk together. Ladle some of the hot milk into the bowl and mix until smooth.
Step 3
Pour this mixture back in with the rest of the milk and continue whisking over medium heat until the custard is thick and light. Be careful not to over-boil — bubbles should not get vigorous. Stir constantly to avoid burning or over-cooking the bottom.
Step 4
Take it off the heat and let it cool for 10 minutes. Stir it occasionally to prevent film from forming on top. Cut the butter into tablespoon-size portions and start whisking it into the cream. Always make sure it is smoothly incorporated before you add the next tablespoon of butter. Cover with plastic wrap and refrigerate until further use.
Step 5
Serve with fruit, such as mangoes, peaches, and berries.
474 grams (2 cups) whole milk
470 grams (2 cups) heavy cream
Ginger, unpeeled and chopped 2-inch piece
1 large whole cinnamon stick
1 tablespoon crushed green cardamom pods
Pinch of saffron threads
Pinch of sea salt
3 tablespoons cornstarch
150 grams (3/4 cup) sugar
2 large eggs
57 grams (1/4 cup) butter
Notes & Variations
- To make the custard lighter, eliminate the heavy cream and use 4 cups of milk instead.
- Replace the cardamom and cinnamon with vanilla or other spices.
- Custard will keep well in the refrigerator for up to 5 days; however, add fruit no more than 2 to 3 hours before serving it.
Tags:
40 Min
GF
Stock Your Pantry
Tags:
40 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
Saffron Box
$40
Saffron Box (with Saffron)
$50
FRUIT OF THE SEASON.
Seasonal fruit on bars or custards are a great way to add natural sugars to desserts.
SKIP THE ARTIFICIAL SWEETNERS
