Fruits Custard (Fruit Salad with Custard) - Healthy Dessert | Healthy Diet Plan #3

Fruits Custard or fruits salad with custard is a very delicious dessert with the creamy texture of the custard and crunch of the fruits in between. This is very easy to make even at the last minute when guests arrive so here is my healthy dessert idea.

Fruits Custard / Fruit Salad with Custard Recipe



Ingredients:

• Milk - 1.5 cups
• Fruits - 3/4 cup
• Custard Powder(Vanilla flavoured) - 1 tbsp
• Sugar - 3 tsp

For fruits I used a mix of apple,banana,watermelon,orange and pomegranate

Method:

1. Chop the fruits into cubes and keep it ready. Boil the milk , keep aside to let it cool.
2. In a small bowl take 1/2 cup of milk, add custard powder mix it well without any lumps. Keep aside.
3. Heat the remaining milk, give it a boil then add the custard milk mixture, sugar and mix well. The mixture will start thickening so be very careful and keep stirring till a creamy consistency is formed. The custard will get thickened on refrigerating also so the consistency should be a bit runny.
4. Switch off, cool down the custard for 5mins and then add the fruits and mix well. Your fruits custard is ready. Chill it for few mins then serve it.

My Notes:

• If your custard becomes thick, add little more milk.
• You can skip sugar and have it with the natural sweetness of the fruits.
• As I made this some 3months back I didnt get mangoes. Mangoes will sure give a nice flavour to the custard.
• Use fresh cut fruits and serve it fresh.

Eggless Vanilla Pudding | Easy custard pudding

This post is specially dedicated to hubby not only that he likes this pudding. But for all those pains he took to get me these coloured ramkeins. When nithi told me about these cute colored ramkeins she got, I was way too tempted when I saw them in her space. We searched many shops in CBE, spent around 3 hrs of searching only to reach home with disappointed face(s). When hubby went to Chennai on a days trip, he found 2 colors that I have used in these pics and the next time found 3 other colors too... Yayy I was so happy.Now u know the reason why I use those ramkeins often?! :)

Check out nithis beautiful version of vanilla caramel pudding with eggs

Also check out my easy eggless chocolate pudding that I posted sometime back

Hubby is not a regular reader of sharmispassions and am not even sure whether he will read this post but I never forget to force him to see my clicks and read the comments I receive... ;) But I should say he is my best critic and a great supporter for this space.He is mittus caretaker most of the times when I am busy clicking pics even when the photoshoot takes upto an hr attimes.

I hate shopping alone even when it comes to food props so all my shopping is accompanied by him. Now he even suggests better props than me :) Aah I have spoken so much now let me stop and get onto the recipe :O

Eggless Vanilla Pudding Recipe:

Recipe Source : JellyBelly

Makes 3 small ramkein cups

Ingredients:

• Milk - 1 cup
• Sugar - 1/4 cup
• Custard powder(Vanilla flavored) - 1.5 tbsp
• Butter - 1/2 tbsp

Method:

1. In a bowl mix sugar, custard powder and little cold milk(say 2 tbsp). Mix well until sugar dissolves completely and it forms a thick paste without any lumps. Keep aside.

2. Heat the milk in a nonstick pan in medium flame until bubbles form at the sides. Now add the custard powder sugar paste to the milk and start stirring.

3. After the mixture is added, keep in low flame and keep stirring, take care to avoid lumps forming. Add butter and keep stirring until the mixture is thick enough, if you scrap with a spoon it should be come easily without sticking.

4. At this stage switch off and pour in serving bowls. Allow it to cool for 15mins then refrigerate it for atleast 30mins to an hr for the pudding to set well.

5. Serve chilled in the serving bowls or scrap the ends slightly with a knife and invert the bowls to get a well set pudding. Garnish with chopped nuts, I garnished with some leftover butterscotch chips :)

My Notes:

• If you dont have custard powder substitute with 1.5 tbsp cornflour and 1/2 tsp vanilla essence
• I used my coloured set of ramkeins as serving bowls. You can use any small bowl so that while inverting its easier.
• You can use the same ingredients with coco powder and chocolate scrappings to make a delicious eggless chocolate pudding. Garnish with choco chips or some grated chocolate.
• Its easy with less ingredients and the ingredients are easy to get in our pantries.
• The consistency is very important for the pudding to set well. It shouldnt be runny when you pour with a spoon it should be thick enough.
• Getting the right consistency without the lumps formed is the trick here.But believe me, if I get it right for the first time then anyone can sure get it right :) So trust me and go ahead!

I was really not sure whether the pudding will set well enough to tilt so I took all the pics even before inverting. Finally inverted and was awed to see the pudding set so well with these easy ingredients. Then I cudnt resist myself from clicking those as well :)

It was creamy yummy with a apt pudding consistency. You can use this recipe as a base and come out with many flavoured pudding ideas as I am doing now.

Other pudding ideas with the same recipe as base:

• Chocolate Pudding
• Butterscotch pudding
• Mango pudding
• Strawberry pudding

Mango and Vanilla Custard Verrines | Mango Custard Desserts

I am always bowled out by the idea of layered desserts so when I saw this in Vegbowl I know I'm surely going to try. Verrines are layered desserts in a small glass - the variation of layering is endless either sweet or savoury. I felt I didnt get the layers evenly but I say this is truely luxury in a shot glass :)

Mango & Vanilla Custard Verrines Recipe

Recipe Reference : Veg Bowl

Ingredients:

• Milk - 1 cup
• Custard powder - 1 tbsp (or substitute with 1 tbsp corflour and 1 tsp vanilla essence)
• Sugar - 3 tsp (Adjust sweetness according to your taste)
• Thick undiluted mango pulp - 1/2 cup
• Cherries - 1 tbsp chopped just for garnishing (optional)

Method:

1. Mix custard powder in 1/4 cup milk, mix well and keep aside. Heat the remaining milk with sugar, bring it to a boil and then add the custard powder milk mixture to it.
2. Stir continuosly so that no lumps are formed. This will thicken up soon so keep stirring.
3. When the mixture starts bubbling and looks thickened(if you pour, it should not be runny) switch off. Allow it to cool down completely.
4. Now to assemble the verrines add a tbsp of prepared vanilla custard alternating it with a tbsp of mango pulp till it reaches the brim of the glasses. Add the chopped cherries in top.
5. Refrigerate the verrines atleast for an hr and serve chilled.

My Notes:

• The custard seems to thicken very faster, so keep an eye and stir continuosly to avoid lumps.
• The topping is of your choice, you can also add in nuts of your choice.
• You can use 1/2 cup milk and 1/2 cup cream but I used milk as it was readily available in my kitchen as yes I was calorie conscious and also had the extra serving in mind when milk was used :)
• Adjust sugar according to the sweetness of the mangoes and to ur taste.
• The alternating flavours in every spoon was very yummy.

Layered desserts are my fav both preparing and eating :) I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch on sundays. Vanilla and mango flavours are always a winning combination and this one is no exception to it.

I always look forward for new interesting dessert ideas while hosting a dinner or lunch. And my choice is always a low fat one to help another serving.

Other Verrines Ideas:

• Strawberry yogurt verrines
• Coffee and vanilla
• Chocolate and vanilla

You can use the same base of vanilla flavoured custard powder and add coco powder or any other flavour accordingly.

Jelly Custard and Jelly Milkshake | Jelly Dessert Ideas

I am always bowled out when I see jelly by its shaky and glossy look. But I am not fond of having jellies as such so googled and founds these 2 easy jelly dessert ideas. The first time I tried to set jelly , it didnt set at all.So making jelly was like a dream to me though its a simple process. The next time when I tried to set jelly for this jelly custard, it came out perfect. See 'my notes' for tips to get perfectly set jelly.

Jelly Custard Recipe:

Makes 3 mini glasses

Ingredients:

• Strawberry jelly - 1 packet (the whole packet will not be used for jelly custard use the remaining for the given dessert ideas or enjoy the jellies as such :))
• Milk - 2 cups
• Custard powder - 2 tbsp
• Sugar - 4 tbsp

Method:

1. Prepare jelly according to the pack instructions,(but always use little less water than mentioned in the pack)If the pack says to add 500ml of water use only 400ml of water to make sure the jelly sets well.
2. Now pour it into 3 medium sized glasses, exactly to half of the glasses and refrigerate it for an hour or two.Pour the remaining jelly in molds, cups and refrigerate them.
3. Meanwhile you can prepare the custard. Take 1/2 cup milk, mix it with custard powder and sugar without any lumps until sugar dissolves completely, keep aside.
4. Heat the remaining milk in a pan, when it starts boiling add the milk custard powder sugar mixture.Keep mixing continuously to avoid forming lumps.Mix well once the mixture is thickened (when you pour it should not be runny) switch off.
5. Allow it to cool for 10mins(When cooling the mixture thickenes further so switch off accordingly)
6. Then fill the remaining half of the glass with this mixture. Refrigerate for 30mins, garnish with nuts/cherries and serve chilled.

My Notes:

• Make sure you use little less quantity of water then mentioned in the pack. Else your jelly will not get set easily.
• I used strawberry flavour , you can use any flavour of your choice.
• Dont try to half the jelly packet, the jellys will not set. So use the full packet, form jellies and then store them refrigerated.
• I tried to click the consistency of the custard, by then the custard got thickened so be very careful and keep stirring till the custard reaches the desired consistency.

The remaining jelly poured in molds, cups can be demoulded easily and stored refrigerated for about 10days. You can either eat them as such or serve them with any chilled dessert or a scoop of icecream.

Jelly Milkshake Recipe:

Makes 2 cups

Ingredients:

• Jelly - 3 tbsp
• Milk - 2 cups
• Sugar - 3 tsp

Method:

Pulse the milk with jelly and sugar to form a thick and creamy shake. Serve chilled.

The granular texture of the jellies in the milkshake is the yummiest. My little one loved the jelly as such and I luved it in the form of milkshake . So our jellies were over in about a weeks time :)

There are many flavours available in weikfield brand : strawberry, cherry, mango, lime, pineapple, orange etc so pick your choice from them.

Easy Eggless Chocolate Pudding

Once I saw the recipe in 2-3 blogs, I wanted to make it right away as the ingredients were simple and I had it in hand too. My search for a simple eggless butterless chocolate pudding ends here and am sure its my keeper. How about urs?! :)

Eggless Chocolate Pudding Recipe:

Recipe Source : JustHomeMade & HomeCooksRecipes

Makes 4 small cups

Ingredients:

• Custard powder(vanilla flavored) - 3 tbsp
• Cocoa powder - 2 tbsp
• Chocolate sauce - 1 tbsp (optional)
• Milk - 1 and 1/2 cups
• Sugar - 2 tbsp
• Salt a pinch
• Choco chips - 1.5 tbsp
• Vanilla essence - 1/4 tsp

Method:

1. First take 1/2 cup milk, mix custard powder, coco powder, chocolate sauce, sugar and mix it with a whisk without any lumps and keep aside
2. Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl. Simmer the flame once the water starts to boil. Once the chocolate is melted completely switch off.
3. Now heat the remaining 1 cup milk in a pan then add the custard-coco-sugar mixture and mix well. Stir continuosly to avoid lumps, when the mixture starts thickening add the melted choco chips and keep stirring for 5-7mins until it is thick. When scrapped with a spoon it comes out clean and easily, that is the stage so switch off.
4. Transfer immediately to setting bowl and refrigerate for atleast 1 hr. Garnish with choco chips and coco powder sprinkled.

Above pic descriptions:

1. Boiling in a double boiler(Boil water in a big bowl and fit another bowl containing chocolate or choco chips over the big bowl)
2. After the choco chips being melted
3. The final consistency when we need to switch off the flame, the pudding is done stage.
4. Enjoy every spoon of this delicious dessert :)

My Notes

• A layer of pudding skin forms So if you like it then refrigerate as such without covering.If you dont like pudding skin wrap the pudding bowls/cups with a plastic wrap and then refriegerate. Even the pudding skin was chocolatey so I liked them too :)
• Do not skip choco chips/ chocolate as it gives the chocolatey flavour.
• You can avoid coco powder and chocolates and use the same recipe for a plain vanilla pudding.
• While adding melted chocolate chocolate to milk, see to that the milk isnt cold else the chocolates will form solids again.

This is a very easy yet rich and delicious dessert. I'm sure kids would luv it as my little one was relishing every spoon :) I loved the pudding too as it was silky, creamy, yummy and most of all chocolatey!! This would sure impress guests too , easy to make so we can plan it for parties or family gettogethers too.

No Bake Biscuit Custard Pudding Cake

Once while bloghoping came to know about vegbowl and chanced to see this recipe. The picture looked so tempting that I wanted to try it out immediately. Since then I was/am regular to her blog to see her lovely clicks.

When I heard that guests were turning home weekend, I made this for the first time and it turned out super tasty. The lil ones enjoyed every bite and I was happy seeing them :) Not to mention about the elders too they were happily digging in and this is ammas most favourite. I dont like custard, but still this cake is an exception.

Ingredients:

• Vanilla flavoured custard powder - 5 tbsp
• Milk - 3 cups
• Sugar - as required [I used 4 tsp]
• 50-50 or Krack Jack Biscuit - 1 packet [I used Krack Jack]
• Coffee decotion - 2 tbsp [optional but recommended]
• Chocolate - as required to cover the whole layer [I used 1 dairy milk 5rs bar]

NOTE : If you are not familiar with making filter coffee decotion this is for you to make coffee decotion without filter :Take 1/4 cup hot water and add 1.5 tsp of instant coffee powder (Bru, Nescafe sunrise works best) and mix well.Use this as coffee decotion it to dip ur biscuits.It works almost like filter decotion.

Method for Preparing custard :

1. In a small bowl add the custard powder to milk and dissolve till the custard powder combines with milk into a smooth pasty liquid without any lumps. Keep aside.[This step should be done with out keeping in stove]



2. Keeping in low flame, heat the custard milk .Stir slowly, well and continuosly.The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down. The consistency is little thicker, but still should be in flowing consistency.

Method for Layering the cake:

1. Take a square plate/tin and layer the base of the plate with krack jack biscuits dipped in cofee decotion.



2. Above the first layer spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.



3. Repeat this with another layer then alternatively stack up with biscuits and custard. Build 3-4 layers repeating the same process.



4. Then grate chocolate over the top layer biscuits, covering up the whole cake.Refrigerate it for few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.



5. Cut into desired squares/pieces and serve immediately.

My Notes :

• The amount of custard in each layer purely depends on your choice. I liked mine just covered, if you like custard then add it more generously covering the biscuit layer completely.



• Build about 3-4 layers, not beyond that, as it will not hold shape making it hard to cut into desired square pieces.



• Tastes best when served immediately after taking it from the fridge.

Apple Poha Custard

I made this Apple Poha Custard from Raks kitchen the only addition I made was poha otherwise just her recipe including measurements. I dont like custard normally but I myself had a cup of this apple poha custard. Dont justify by the click, it was an indoor night click.......but the custard was very tasty.

Ingredients:

• Apple - 1 chopped finely
• Milk - 2 cups
• Poha - a handful(I used the thick variety)
• Custard powder - 2 tblsp
• Sugar - 4 tbsp
• Elachi powder - 1 tsp (optional)

Method:

1. Soak poha in water for 5mins, drain water and keep poha aside.


2. In a small bowl add 5 tbsp milk from 2 cups and dissolve the custard powder into a smooth pasty liquid without any lumps. Keep aside.


3. Now boil the remaining milk in a non stick kadai/vessel. Keep in low flame and add the custard powder paste to the boiled milk.Stir slowly and well continuosly.


4. The mixture gets thickened very fast so be very careful after the paste is added. Stir for 2-3 mins, switch of and cool down. The consistency is little thinner thats the way we liked it.


5. Refrigerate it for atleast an hr. Add chopped apple pieces and poha at the time of serving(Leave atleast 15mins standing time) and mix well. Serve cold.

The fruits and variations are endless...we can even add nuts or tuti fruits or any other fruits when serving for kids.

If you dont have custard powder in hand dont worry : Substitute 2 tablespoons of cornflour,1/2 tsp of vanilla essence, for the above recipe...Idea from raks kitchen. For apple use vanilla essence so that its a bit neutral and apple taste is appealing.