Ingredients for Fruit Salad With Custard
- Mixed Fruit
- Caster Sugar
- Cinnamon
- 2 tablespoons lemon juice
- Mango Essence
- Whole Milk
- Vanilla Custard Powder
- 1 tablespoon sugar
- Butter
- Bread
- Condensed Milk
- Coconut
- 1 tablespoon pomegranate seeds
- Cherries
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How to Make Fruit Salad With Custard
- **Fruit Salad:**
- Combine 2 cups mixed chopped fruits (strawberries, blueberries, bananas, etc.), 2 tablespoons lemon juice, and 1 tablespoon sugar in a bowl. Gently toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- **Custard Sauce:**
- In a medium saucepan, whisk together 1/4 cup custard powder, 1/4 cup sugar, and 1 cup milk until smooth, ensuring no lumps remain.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
- **Coconut Fingers:**
- Preheat your oven to 350°F (175°C).
- Remove the crusts from 4 slices of white bread and cut each slice lengthwise into 2 pieces.
- Arrange the bread slices on a greased baking sheet.
- Grill for 5 minutes per side, or until lightly golden brown.
- Spread 2 tablespoons of condensed milk on one side of each bread piece.
- Sprinkle with 2 tablespoons of shredded coconut.
- Grill for another 3-5 minutes, until lightly toasted.
- Let cool completely.
- **Assembly:**
- In individual serving bowls, layer 4 tablespoons of the chilled fruit salad.
- Top with 1/2 cup of the chilled custard sauce.
- Gently mix the fruit salad and custard.
- Garnish with 1 tablespoon of pomegranate seeds, a cherry, and a coconut finger.
- Serve immediately or chill further before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
195g
Fat
60g
Carbs
30g
