Seasonal fruits and sweet, creamy custard sauce are combined
in this Indian fruit custard dish to create a delicious dessert that is ideal
for a crowd. Check out the almost hands-free Instant Pot version (also includes
a stovetop recipe).
In India, this fruit custard recipe is also known as fruit
salad. Contrast it with fruit salad served in the United States, where the
fruit is served in its own juice, syrup, or whipped cream rather than a thick
custard sauce.
How is Indian fruit
custard made?
The steps for making fruit custard are as follows:
1.
Add custard powder (further details below) to
milk that has been left out to room temperature.
2.
After adding sugar and heating the milk, the
custard milk mixture is added.
3.
After that, the mixture is cooked while being
constantly stirred until it begins to thicken.
4. Before
putting it in the refrigerator, let it chill at room temperature for a few hours.
As it cools, it will continue to become thicker.
Custard powder: What
is it? What components are in it?
For individuals who don't want to use eggs in their custard,
custard powder is a perfect alternative. Custard is a rich, creamy sauce
prepared from eggs. When heated and combined with hot milk, custard powder,
which is made of maize flour, thickens to create a sauce that resembles
custard. Brown and Polson and Bird's custard are the most often used brands of
custard powder.
Although the market offers flavoured custard powders like
mango, vanilla, and strawberry, I prefer to unflavored or vanilla for this
fruit salad dish.
How can custard powder be replaced?
Corn starch or instant vanilla pudding mix can be used in
place of custard powder in an equivalent amount. View more choices in this
article.
Which fruits make the
greatest fruit custard?
The finest fruits to use are those that are in season, such
grapes (ideally cut in half), apples, pears, bananas, strawberries,
blueberries, and raspberries. You can choose to add honeydew or cantaloupe to
your custard, but I don't.
Avoid citrus-containing fruits like oranges and sweet lime
(mosambi). Additionally, stay away from pineapple and watermelon because these
can cause the milk to curdle.
Making fruit custard
suggestions -
1.
To avoid milk curdling when boiling, make sure
the saucepan or steel insert of your Instant Pot is clean and free of any
residue before using.
2.
Custard powder shouldn't be mixed with warm milk
directly; instead, it should be mixed with milk at room temperature until
thoroughly dissolved. For optimal results, whisk.
3.
Remember to whisk the custard mixture constantly
because it might burn easily once you've added the custard powder, milk, and
sugar to the boiling milk.
4.
Before adding the fruits, let the custard cool
fully and chill in the refrigerator for a few hours.
5.
Apples and bananas should only be added when you
are ready to serve because fruits have a tendency to turn discoloured. You can
add fruits like strawberries, blueberries, mango, pomegranate seeds, and grapes
a few hours prior to the party if you are cooking it for a large gathering.
How to fix fruit
custard
·
Custard: Is it too thick? A few tablespoons of
cold milk at a time, add, and well combine. Repeat until the custard has
reached the desired consistency.
·
Is custard thin enough? Add a tablespoon of
custard powder and 2 tablespoons of milk if the custard is too runny. To the
heated custard sauce, stir in this mixture. Mix thoroughly. It ought to become
thicker.
·
Burnt custard at the bottom? Stirring must stop right away. Carefully
transfer the custard's unburnt components to another bowl or pot.
Storage guidelines
For approximately 3–4 days, the custard sauce keeps well in
the refrigerator. Just wait until you are ready to serve before adding any
fruits.
Can the custard be
made in the Instant Pot?
Oh yes! It's actually my preferred approach. While boiling
milk on a stovetop is quicker, using an Instant Pot enables you to leave the
kitchen while the milk is cooking.
Follow these instructions to do that.
1.
Using the yoghurt setting, switch the Instant
Pot to the boil mode. When the milk is boiled, the Instant Pot will beep and switch
off.
2.
Add the custard and milk combination while
adjusting the heat to low in the saute mode. Mix thoroughly and simmer,
stirring frequently, until the mixture begins to thicken.
3.
Remove the steel insert with care, then place it
on top of the counter.
4. Give it a few hours to cool at room temperature. Before storing it in the fridge, transfer it to another bowl. As it cools, it will continue to become thicker.
Here are some of my favourite other desserts that are simple to make:
·
This date cake recipe has been modified for the
Instant Pot.
·
A healthy twist on conventional banana bread,
moist banana bread is baked with the goodness of coconut oil.
·
Carrot halwa: Using an Instant Pot and a food
processor, this classic Indian delicacy is made easier.
· You can prepare the dessert fig and walnut halwa in your Instant Pot in just 5 minutes.
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