Fruit Custard recipe ( with eggless custard )

 

Fruit Custard recipe ( with eggless custard ) ( for 1+ year toddlers & kids )

 





Fruit custard recipe ( eggless vanilla custard )


Ingredients:
( for fresh eggless custard )

2 Tbsp – cornflour
1 tbsp – sugar  ( raw sugar or honey for healthy version )
1 tsp – vanilla extract  ( or 1/2 tsp vanilla paste )
2 cups / 500 ml – milk  ( thick milk or full fat milk )
a pinch – saffron  ( for color )

Method:

Step 1)
Get ready with all the ingredients


Step 2)
Into a saucepan, add the cornflour, sugar, saffron, little milk and whisk until the cornflour is well blended with milk ( like a lump free mixture ) ..

Step 3) Now add the remaining milk, vanilla and mix well

Step 4)
 Put the heat on medium-high, stir and cook until it becomes very hot ( not boiling ) ..
note: keep stirring the whole time.. it will slowly thicken .. stir like an ‘8’ to prevent scorching at the bottom ( you can see the video for this tip )

Step 5)
Once it becomes very hot and thick ( just before boiling ), reduce the heat to low and cook for just 3 mintues.. ( or cook for 5 minutes if you want a very thick custard )
Turn off and remove from heat.. Immediately, pour into a bowl and let it cool ..
Once cool, refrigerate for 3 hours or overnight for a cool custard..

To Prepare
: Fruit Custard
You can use any fruits of your choice .. I used 1/2 cup each of banana, apple, mango, strawberry and blueberry

To prepare fruit custard:
Into a bowl, add all the chopped fruits, pour the custard and mix .. Fruit custard is ready !! .. enjoy 😀

To Serve:
Serve 1/2 cup for 1 – 2 year toddlers ( remember to cut the fruits into tiny pieces )
Serve 3/4 cup for 2 – 3 year toddlers..
Serve 1 cup for 3+ kids  ..
Tips:
  • If you like to layer the custard and fruit without mixing, you can do so by placing a spoon of custard and topping with fruits and repeating until needed or the bowl is filled ..
  • This is a great option of  ‘ 1 – 3 Toddlers 11am snack ‘ or a filling evening snack for 1+ toddlers and kids ..

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