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Jul 12, 2017
Pour 1/2 cups milk to a heavy bottom pan. Add 4-5 tablespoons sugar to it. Begin to heat it on a medium flame. Stir and dissolve the sugar. Meanwhile, add 3 tablespoons custard powder to a small mixing bowl. Pour 1/4 cup milk (warm or at room temperature) and mix well. Using very hot milk sometimes curdles the custard. The mixture has to be smooth without lumps. When the milk turns hot (not boiling), regulate the flame to low and add 2 tablespoons of the custard milk to it. Immediately whisk or mix well to incorporate it with the milk. You can use a whisk or a spatula to mix it. This avoid lumps. Next pour another 2 tablespoons of custard milk & repeat whisking to avoid lumps. This way pours the custard milk in 3 batches until all of it is used up. Pouring all the custard milk at one time may make the mixture lumpy. You may taste it and add more sugar at this stage. Regulate the flame to medium. Stir well as it continues to boil. Within few minutes, the mixture turns thick. Turn off the stove. Keep it aside and whisk the mixture well to smooth custard. When it cools down keep it in the fridge until chilled. Rinse the fruits well. Chill them too while the custard chills. Just before serving the fruit custard, chop them too bite sized pieces. Add them to a serving bowl. Whisk the custard well until smooth. Pour the custard over the fruits. Gently mix.
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