This creamy fruit custard dessert is a simple, refreshing treat made with silky vanilla custard and a colorful mix of fresh fruits. It’s lightly sweet, naturally bright, and perfect served chilled as a quick family dessert or a light finish to any meal.
Why You’ll Love This Recipe
It’s fast and beginner-friendly, with simple steps and basic pantry ingredients.
The texture is smooth and creamy, balanced by juicy fruit in every bite.
You can customize the fruit mix based on what’s in season or what you have on hand.
It’s a great make-ahead dessert that tastes even better once properly chilled.
It feels special enough for guests but easy enough for everyday cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups milk
2 tablespoons vanilla-flavored custard powder
2 tablespoons sugar (adjust to taste)
1/4 cup cold milk (taken from the 2 cups above, for mixing the custard powder)
1/4 teaspoon vanilla extract
1 cup mixed fruits, chopped (such as apple, banana, grapes, mango, strawberries)
Optional garnish: 2 tablespoons chopped nuts or 2 tablespoons raisins
Directions
In a small bowl, add the custard powder and pour in 1/4 cup cold milk. Stir until completely smooth with no lumps.
Pour the remaining milk into a saucepan and warm it over medium heat until it’s hot but not boiling.
Add the sugar and stir until fully dissolved.
Reduce the heat to low. Slowly pour in the custard mixture while stirring continuously to prevent lumps.
Keep cooking on low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 to 8 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the custard cool completely. Stir every few minutes as it cools to prevent a skin from forming on top.
Once fully cooled, gently fold in the chopped fruits.
Refrigerate for at least 1 hour before serving. Garnish with chopped nuts or raisins if you like.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes, plus at least 1 hour chilling
Approximate calories: 180 kcal per serving
Variations
Extra creamy version: Replace 1/2 cup of the milk with 1/2 cup cooking cream for a richer custard.
Dairy-free option: Use an unsweetened plant milk that thickens well (like soy). Keep stirring constantly as it cooks.
Fruit swap ideas: Use pineapple, kiwi, pomegranate arils, or peaches. Choose fruits that hold their shape after mixing.
Flavor twist: Add a pinch of ground cardamom or a few drops of rose water after cooking (once off the heat).
Layered dessert cups: Alternate layers of custard with fruit in small cups, then chill for a neat, party-friendly presentation.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 24 hours for best texture and freshness. After that, some fruits may release juice and soften.
Freezing: Not recommended, as custard can become grainy and fruits turn watery once thawed.
Reheating: This dessert is meant to be served chilled. If the custard thickens too much in the fridge, stir in 1 to 2 teaspoons of cold milk to loosen it before serving.
FAQs
Can I make the custard ahead of time?
Yes. Make the custard, cool it completely, and refrigerate it. Fold in the fruits closer to serving time for the freshest texture.
Why did my custard turn lumpy?
Lumps usually happen if the custard powder wasn’t fully dissolved or if it was added too quickly to hot milk. Dissolve it smoothly in cold milk and pour it in slowly while stirring constantly.
How do I know when the custard is thick enough?
It should look glossy and coat the back of a spoon. If you draw a line with your finger on the spoon, the line should stay visible.
Can I reduce the sugar?
Absolutely. Start with 1 tablespoon sugar, taste after the custard cools slightly, and adjust next time. Keep in mind fruit also adds sweetness.
Which fruits work best in custard?
Fruits that stay firm are best, like apples, grapes, mango, and strawberries. Add bananas right before serving if you want them fresher and less soft.
Should I add fruits while the custard is warm?
No. Always cool the custard completely first. Warm custard can soften fruit quickly and make the dessert watery.
Can I use frozen fruits?
You can, but thaw them fully and drain well first. Frozen fruit releases more liquid and may thin the custard.
How can I prevent a skin from forming on top?
Stir the custard occasionally while it cools, or press a piece of food-safe wrap directly onto the surface until it’s fully cooled.
Can I make this thicker?
Yes. Cook it a bit longer on low heat while stirring, or increase custard powder by 1 teaspoon. Avoid high heat, which can cause uneven thickening.
What garnish goes well with fruit custard?
Chopped almonds, pistachios, walnuts, or raisins work nicely. You can also add a few extra fruit pieces on top for a bright finish.
Conclusion
Fruit custard dessert is a simple, creamy, and refreshing recipe that comes together quickly with everyday ingredients. With a smooth vanilla custard base and your favorite fruits folded in, it’s an easy make-ahead treat that’s perfect chilled and customizable for any season.
This creamy fruit custard dessert features smooth vanilla-flavored custard combined with a colorful mix of chopped fresh fruits. It’s light, refreshing, and perfect served chilled as a family-friendly treat or a simple party dessert.
Ingredients
2 cups milk
2 tablespoons vanilla-flavored custard powder
2 tablespoons sugar (adjust to taste)
1/4 cup cold milk (taken from the 2 cups above)
1/4 teaspoon vanilla extract
1 cup mixed fruits, chopped (apple, banana, grapes, mango, strawberries)
Optional garnish: 2 tablespoons chopped nuts or 2 tablespoons raisins
Instructions
In a small bowl, mix custard powder with 1/4 cup cold milk until smooth and lump-free.
Heat the remaining milk in a saucepan over medium heat until hot but not boiling.
Add sugar and stir until fully dissolved.
Reduce heat to low. Slowly pour in the custard mixture while stirring constantly to avoid lumps.
Cook on low heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 5–8 minutes).
Remove from heat and stir in vanilla extract.
Let the custard cool completely, stirring occasionally to prevent a skin from forming.
Once cooled, gently fold in the chopped fruits.
Refrigerate for at least 1 hour before serving. Garnish with chopped nuts or raisins if desired.
Notes
Always let custard cool before adding fruits to avoid watery texture.
Use firm fruits like apple, grapes, mango, or strawberries for best results.
To prevent skin from forming, stir while cooling or place plastic wrap directly on the surface.
For richer custard, replace 1/2 cup milk with cream.
Dessert tastes best when chilled for at least an hour before serving.
