Fruit Custard


  • Vanilla custard powder – 3 tbsp
  • Milk – 2 cups
  • Sugar – 4 1/2 tbsp
  • 1/4 small melon
  • Fresh cream – 1 cup
  • Strawberry crush – 2 tbsp
  • 1 banana, peeled and sliced
  • Pomegranate kernels – 2 tbsp
  • 10 strawberries, hulled and halved
  • 2 chikoos, peeled and diced
  • 8 black grapes, washed and drained

Steps to be followed

  • Whisk custard powder and milk well and cook over high heat till the mixture begins to thicken. Add three tablespoons of sugar and cook, stirring continuously, to prevant lumps from forming. Take the pan off the heat and set aside to cool. Strain
  • Cut melon into balls with a Parisienne scoop
  • Whip cream with one-and-a-half tablespoons of sugar til it stands in peaks
  • Reserve a little cream for the topping, and fold the rest into the custard. Gently fold in the strawberry custard into a piping bag fitted with a star nozzle
  • Arrange some of the assorted fruit in a wide-mouthed stemmed glass. Pipe the strawberry custard over the fruit till the glass is almost full. Arrange the melon balls and some more of the fruit over the custard. Pipe a little whipped cream over the top and serve immediately

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