Custard is an English dessert that has survived in India since British colonial times, approximately 1612-1947. It is simply thick custard with fruit. In so-called “immigrant shops” you can find a small box called custard powder, but I found out that you can use custard powder and make it the same way. The only difference is that the cream is boiled together with the milk. It is important to stir evenly, so that the milk does not burn at the bottom.
You are welcome to use milk that you like or can tolerate. I like to use real cream, whole milk, dairy butter, etc. because fat helps to enhance the taste; as long as I am not serving someone with an allergy. There is a lot of focus on using light products, but I am a fan of eating less or exercising more. In India, it is most common to use banana, but I think it is good with all kinds of fruit and preferably several types together. At the same time, more fruits give a more tempting and colorful result.
CUSTARD
½ l whole milk
1 dl cream
4 tablespoons powder
6 tablespoons sugar
Fruit as desired
Optional nuts
2 tablespoons coconut pulp
Procedure:
- Mix milk, cream, vanilla powder and sugar. Bring to the boil, stirring constantly to prevent burning.
- Cool and place in the refrigerator for a couple of hours or overnight.
Garnish with slices of fresh fruit, sprinkle on nuts and or just coconut paste.
Niru's tip: This dessert is a pure delight and can be used as a filling in cakes instead of whipped cream when made with a little less milk, giving it a thicker consistency.