Fruit Custard with Cardamom Whipped Cream: a backyard treat

FruitC ustard

Fruit custard, a childhood favorite, a potluck must and a summer essential! A cardamom whipped cream fruit custard is a dependable, go-to dessert in many South Asian homes as the ingredients are easy to source, it’s quick and can be customized to ones liking. I make fruit custard quite often especially when I have an abundance of fruit at home. Sometimes I focus on only berries or stone fruit but more often I add whatever I have on hand.

Creamy custard with fresh and crunchy fruit is a refreshing yet combination, perfect for summer desserts & picnics. This is another recipe you can have your kids help make. They can choose their favorite fruits, have them peel or cut them (depending on their age) while an adult prepares the custard. It’s a kid friendly recipe that assures both milk and fruits is consumed by your little ones.


I like using vanilla custard as it’s a neutral flavor and it compliments most fruits. I also like that it’s cream in color so the red and yellow fruits really pop. I generally make a big batch as its one of my husband’s favorite treats! For a dinner party or small gathering this fruit custard would look beautiful individually served and topped with cardamom whipped cream. You could also top it with crushed pistachio or candied walnuts.


If making ahead, I would layer your serving bowl/dish with the custard first and then the chopped fruits. Right before serving you can add the cardamom whipped cream and any nuts if you desire. Because of its flexibility and ease in personalizing this dish, it’s a perfect dessert for any party. It’s a great way to skip store bought desserts and serve your guests something other then the go to cake or pie.

In this fruit custard I added peaches, mangoes, pineapple and strawberries. You can add any fruits of your choice. Some delicious combinations would be bananas and berries, mango and pineapple, pomegranate and pear.

Some tips & tricks:

  • Add the fruits only after the custard is cooled. Adding some fruits (especially tart and citrus fruits) to hot custard may curdle the custard.
  • Along with fruits you can add shredded coconut and chopped nuts
  • As this is a dairy and fresh fruit dessert, I’d recommend making this recipe on the day of or earliest day before you plan to serve it.


Ingredients FruitCustard_5MM

3 1/3 cups milk

3 tablespoons custard powder, I got an eggless version at my local indian store

4 tablespoons sugar

Fresh fruits, cut 2 cups

Cardamom Whipped Cream, for garnish



Take 1/3 cup milk in a mixing bowl and add the custard powder to it. Mix well while removing any lumps.

In a heavy bottom pan heat 3 cups of milk with the sugar, mix while bringing to a boil. Reduce heat once the milk comes to a boil and add the custard paste. Cook on low flame for 3-4 minutes until the custard thickens.

Let cool and then refrigerate for 3-4 hours.

In the serving dish of your choice, add a layer of chilled custard, follow by adding a layer of fresh fruits and then again custard. Before serving top with cardamom whipped cream and serve immediately.




(Visited 1,171 times, 1 visits today)

There are no comments

Add yours

This site uses Akismet to reduce spam. Learn how your comment data is processed.