Fruit custard became popular across India during the late colonial and early post-independence period, when British-style boiled custards were adapted to Indian tastes and ingredients. Instead of serving plain custard as a sauce, home cooks began combining it with seasonal fruits, and colourful jelly to create an affordable yet festive dessert that could feed an entire family. The layered version with jelly adds visual appeal as well as textural contrast. The soft custard, juicy fruit, and delicate jelly cubes create a dessert that feels celebratory while remaining simple enough for everyday home cooking. It continues to be one of the few timeless classic across generations.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Jelly | |||
| Any Flavor Jelly Crystals | |||
| As directed on the packet | |||
| For the Custard | |||
| • | 1 | litre | full-fat milk |
| Sugar as per Taste | |||
| Custard Powder (Dissolve as per Packet Direction) | |||
| For the Fruit Layer | |||
| Finely diced Fresh Fruits of your choice | |||
| Any other firm, non-watery seasonal fruits as desired | |||
| For Garnishing | |||
| Almond slices | |||
| Fruit Slices | |||
Method / Instructions
- 1. Prepare the jelly according to the instructions given on the packet.
- 2. Pour into a suitable dish or individual serving glasses and refrigerate until completely set.
- 3. Once set, cut the jelly into small cubes and keep chilled.
- 4. Take a small portion of the milk and mix it with the custard powder to make a smooth, lump-free slurry.
- 5. Heat the remaining milk in a heavy-bottomed pan. Add sugar and bring the milk to a gentle simmer.
- 6. Lower the heat and gradually add the custard slurry, stirring continuously.
- 7. Cook until the custard thickens and coats the back of a spoon.
- 8. Remove from the heat and allow it to cool completely. Stir occasionally while cooling to prevent a thick skin from forming.
- 9. Wash and thoroughly dry the fruits before cutting.
- 10. Dice the fruits into small, even pieces. Use firm, non-watery seasonal fruits so that they retain their texture and do not release too much liquid into the custard.
- 11. Once the custard has cooled completely, arrange a layer of diced fruit in a serving dish or individual glasses.
- 12. Add the chilled jelly cubes and pour the custard over the fruit and jelly.
- 13. Repeat the layers if using a deep serving dish.
- 14. Refrigerate for at least 1 to 2 hours before serving.
- 15. Garnish with sliced almonds and fresh fruit slices just before serving.
- 16. Serve well chilled.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 108 Kcal |
| πͺ Protein | 2.9 g |
| πΎ Carbohydrates | 18.6 g |
| π₯ Total Fat | 2.8 g |
| π§ Saturated Fat | 1.7 g |
| π± Dietary Fiber | 0.8 g |
| π¬ Sugars | 15.2 g |
| π§ Sodium | 58 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
Cool the custard completely before adding the fruits and jelly. Add banana closer to serving time if you want to maintain its fresh colour and texture.
Tips & Tricks
For parties, the custard and jelly can be prepared one day in advance, while the fruits should be added shortly before serving.
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