Saladsbiggerbolderbaking4.7
Indian Fruit Salad
Indian Fruit Salad pairs a refreshing egg-less vanilla custard with fresh seasonal fruits for the ultimate (and easiest!) summer dessert.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Ami Shukla📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
In a small bowl, whisk ¼ cup (2 fl oz/60 ml) milk with the cornstarch until smooth, then set aside.
cornstarch2 tablespoons(10 oz/284 g) chopped mixed fruit of your choice2 cups
2
In a saucepan over medium heat, combine the remaining 1¾ cups (14 fl oz/420 ml) milk, 4 tablespoons sugar, the vanilla extract, and cardamom and saffron (if using) and cook until steaming.
vanilla extract2 teaspoons(10 oz/284 g) chopped mixed fruit of your choice2 cups
3
Stir in the cornstarch mixture and continue cooking, stirring constantly, until the mixture comes to a simmer, then let cook 1 more minute, until thickened.
cornstarch2 tablespoons(10 oz/284 g) chopped mixed fruit of your choice2 cups
4
Remove from the heat, taste and add the extra tablespoon of sugar, if desired, and let cool to room temperature, about ⏱️ 1 hour.
5
While the custard is cooling, divide the fruit among 4 serving bowls.
6
Pour the cooled custard over the fruit and refrigerate until fully chilled, about ⏱️ 2 hours. This is best served the day it is made.
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