Growing up, my mom made a lot of fruit custard. It’s a much loved, simple to make dessert when entertaining guests. Back then, I would ask her to keep the yellow custard mix separately for me, without adding any fruit. I would happily slurp on a big bowl of cold, thick custard. Things are different now and I appreciate fruit in my desserts. For me, it breaks up the monotony and there is something different in each bite you take.
Recently, I had to make a special dessert for a friend’s party. I decided to elevate our simple fruit custard recipe and serve it falooda style. The difference between the recipe my mom made and this one is the addition of whipped cream to the custard base and also the addition of falooda ingredients like tukmaria and rose syrup. This version looks and tastes amazing. It is a more jazzed up version of the humble fruit custard. The Falooda fruit custard was a hit at the party it was served at so I knew I had to document it as soon as possible!
Ingredients used to make Falooda Fruit custard recipe
- 3 cups whole milk
- 3 tablespoons custard powder
- 1/3 cup sugar
- 1 cup Heavy whipping cream
- ¼ cup Powdered sugar (Confectioner’s sugar)
- 3 cups mixed fresh fruit, chopped (See notes)
- 1/4 cup Rose syrup
- 1/4 cup cooked Tukmaria (Basil seeds)
- 1/4 cup cooked Falooda Sev (optional)
- Slivered almonds/pistachios (serving)
How to make Falooda style Fruit Custard
- Take whole milk, custard powder, and sugar in a saucepan and stir to combine. Cook on medium heat stirring almost constantly till it comes to a boil and thickens. Custard tends to stick to the bottom of the pan, so be careful and stir constantly. Remove from heat and let it cool. Stir occasionally while it cools to prevent skin from forming. Once at room temperature, cover and refrigerate the custard for 3-4 hours.
- You can use a stand mixer or a handheld mixer to whip cream. Add heavy cream confectioners’ sugar to a bowl. Using a whisk attachment whip the cream till it reaches soft peaks. Carefully watch the process and be careful not to overwhip it.
- Add cooled custard to a large bowl. Fold in the whipped cream in the custard. Gently add your choice of mixed chopped fruit to the cream, custard mix.
- To serve- Martini style glasses work well to present this dessert. Add a teaspoon of rose syrup to the bottom. Layer with a teaspoon each of tukmaria seeds, falooda sev (if using). Fill the glass with fruit cream custard. Sprinkle with chopped nuts for presentation. Serve immediately or cover and refrigerate till ready to serve.
Recipe tips to make the best Fruit Custard
- Fruits that go well in this fruit custard recipe are strawberries, grapes, bananas, blueberries, mangoes, and apples. Use a mix of 3-4 fruits that you like and are available to you. Just be sure to chop them evenly in ½ inch dice.
- While cooling the cooked custard, stir it every few minutes. This will prevent thick skin from forming on the custard.
- If you want to cool the custard quickly, take lots of ice in a large pan. Place the saucepan with the cooked custard on top of it and stir. The custard should cool down without forming a thick skin in 10 minutes.
- If tukmaria (basil seeds) is not available to you, you can use chia seeds in its place. They have similar taste and texture.
FAQs- Fruit Custard recipe
Yes absolutely. The fruit custard with the cream will taste delicious on its own.
Yes! In fact, I just did that for a friend’s party. Use small 3-4 ounce plastic glasses to layer and serve the fruit custard. To make it easy, you can add rose syrup, tukmaria and falooda sev to the cups a few hours prior to serving, and then add the fruit custard and nut garnish when you are ready to serve. This quantity should make about 30 cups.
The custard can be made a day ahead and cooled in the refrigerator per the directions in the recipe. The rest of the steps should be completed on the day of serving. The falooda fruit custard cups can be completely assembled 2-3 hours prior to serving.
Other Fruit desserts to try
Recipe Card- Falooda Fruit Custard
Falooda Fruit Custard
Discover how to make Falooda Fruit Custard, a creamy and fruity dessert that’s perfect for any occasion. This recipe combines custard, whipped cream, and mixed fresh fruits to create a luscious and refreshing treat. Layered with rose syrup, basil seeds, and optional falooda sev, it’s a dessert that’s as beautiful as it is delicious. Enjoy this fusion of flavors and textures today!
6
servings20
minutes20
minutesIngredients
3 cups Whole Milk
3 tablespoons Custard powder
1/3 cup White Sugar
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar (Confectioner’s sugar)
3 cups Mixed fruit, chopped (SEE NOTE)
1/4 cup Rose Syrup
1/4 cup Cooked Tukmaria seeds
1/4 cup Falooda Sev
slivered chopped almonds and pistachios (garnish)
Method
- Take whole milk, custard powder, and sugar in a saucepan and stir to combine. Cook on medium heat stirring almost constantly till it comes to a boil and thickens. Custard tends to stick to the bottom of the pan, so be careful and stir constantly. Remove from heat and let it cool. Stir occasionally while it cools to prevent skin from forming. Once at room temperature, cover and refrigerate the custard for 3-4 hours.
- You can use a stand mixer or a handheld mixer to whip cream. Add heavy cream confectioners’ sugar to a bowl. Using a whisk attachment whip the cream till it reaches soft peaks. Carefully watch the process and be careful not to overwhip it.
- Add cooled custard to a large bowl. Fold in the whipped cream in the custard. Gently add your choice of mixed chopped fruit to the cream, custard mix.
- To serve- Martini-style glasses work well to present this dessert. Add a teaspoon of rose syrup to the bottom. Layer with a teaspoon each of tukmaria seeds, falooda sev (if using). Fill the glass with fruit cream custard. Sprinkle with chopped nuts for presentation. Serve immediately or cover and refrigerate till ready to serve.
Recipe Video
Tips
- Fruits that go well in this fruit custard recipe are strawberries, grapes, bananas, blueberries, mangoes, and apples. Use a mix of 3-4 fruits that you like and are available to you. Just be sure to chop them evenly in ½ inch dice.
- While cooling the cooked custard, stir it every few minutes. This will prevent thick skin from forming on the custard.
- If you want to cool the custard quickly, take lots of ice in a large pan. Place the saucepan with the cooked custard on top of it and stir. The custard should cool down without forming a thick skin in 10 minutes.
- If tukmaria (basil seeds) is not available to you, you can use chia seeds in its place. They have similar taste and texture.
