This Indian fruit custard recipe is very similar to Ambrosia salad, a creamy fruit salad with marshmallows. After I married KR, I realized he had a similar story with this dessert. He too loves this dessert made by his mom. Whenever I make this fruit salad with custard or carrot halwa, it reminds me of mom. And yes, I skip adding bananas when I make it for myself! Milk - I have used full-fat whole milk here. You can also use 2% milk, half and half, creamer, or evaporated milk. Sweetener - I have used white granulated sugar. You can also use jaggery powder, brown sugar, stevia, or other sweeteners. This will alter the color and flavor slightly. Custard Powder - Ensure the powder doesn’t contain egg yolk, gelatin, artificial flavors and colors. Look for a vegetarian one. You can also make it at home. I have used vanilla-flavored powder in this Indian eggless custard recipe. Nuts like chopped pistachios and sliced almonds are needed for garnish.
This Indian fruit salad with custard can be served as a dessert post a meal, is perfect to serve guests, and is made for potlucks, brunches, parties, and special occasions. It will also make a great addition to your holiday (Diwali, Thanksgiving, Christmas, etc) menu. The custard will thicken as it cools, so only cook until it thickens like a sauce. Do not cook it for long. Instead of vanilla extract, you can also add any other fruit essence or mixed fruit essence. But do add some essence to give the custard some flavor. If adding the chilled fruits to the eggless custard once it’s cooled down is important then even chilling it in the fridge is very important for it to set. Do not put it in the freezer. Leave it in the fridge for 1-2 hours minimum.
