Chocolate Fruit Custard: A Refreshing Summer Treat

Custard has always been an Indian kitchen classic when you want something simple, delicious and sweet. But of course like every good recipe, custards need ample chilling time for it to set and add fruits to it, and you have a childhood classic which is quite nostalgic. How about you upgrade this summer classic from its classic cheery yellow to a deep and bold chocolate? Do this by adding a generous amount of cocoa powder with the custard powder and bits and pieces of dark chocolate in the custard for your very own wholesome and delicious chocolate fruit custard for summer.

Chocolate Fruit Custard for Summer

Ingredients:

• 2¼ cups whole milk, divided
• 2½ tbsp custard powder
• 1½ tbsp Cadbury Cocoa Powder
• 3-4 tbsp granulated sugar, to taste
• 1 tsp vanilla extract
• 1 cup mixed fruits, chopped (bananas, apples, grapes, strawberries, pomegranate)
• Optional: 1-2 tablespoons Cadbury Bournville dark chocolate, chopped

Instructions:

1. Mix the custard powder, cocoa powder with ¼ cup milk in a small bowl. Stir until lump-free, use a whisk if possible. Set aside.
2. Pour the remaining milk into a heavy bottomed saucepan and bring it to a simmer.
3. Once the milk starts to come to a low boil, remove it from the heat and while whisking, pour in the custard powder slurry, until combined.
4. Place the pan back on heat and cook on medium-low flame. Keep whisking continuously until it thickens, about 2-3 minutes. Test with a spoon dipped in the liquid to see if it coats the back without sliding off easily.
5. Remove the pan from heat and pour the thick custard into a bowl big enough to hold it.
6. Pour the vanilla extract and mix it in. Then add the chopped fruits and mix again until evenly distributed. Cover the custard bowl with a cling wrap touching the surface of the custard to prevent the icky milk skin from forming.
7. Let the custard cool down, then refrigerate for at least 4 hours before serving.
8. Top with more fruit, a cookie or cookie crumbs and a smattering of chopped nuts.

Tips, Tricks & Variations:

• Go for fruits that are firm, sweet, and not too watery as the recipe mentions, avoid fruits like watermelon or oranges, for these release too much juice and can make the custard watery. If using fruits like apples or bananas that brown quickly, mix them into the custard just before serving or toss them in a little lemon juice first.
• Chop the fruits into small, bite-sized pieces, for this makes it easier to eat and ensures every spoonful has a mix of fruit and custard. Uniform pieces also make the dessert look prettier and more polished when served.
• For a richer chocolate taste, melt 1-2 tablespoons of dark or milk chocolate into the warm custard. Stir until fully melted and smooth.
• If you want a richer texture, swap half of the milk with cream or full-fat milk. This makes the custard thicker and silkier.
• If you’d like a bit of crunch in your custard, sprinkle in some chopped nuts (like almonds, pistachios, or walnuts) right before serving. Crushed biscuits like Oreos, digestive cookies, or graham crackers can be layered at the bottom or added on top.
• This dessert is kid-friendly, so you can use a mishmash of colorful fruits and a few rainbow sprinkles or mini marshmallows to make it more appealing.
• You can also pour the custard into small cups or jars and top with crushed cookies for individual servings.
• You can turn this dessert into a parfait, by layering chocolate custard with fruits and crumbled cookies or granola in a tall glass for a more elegant presentation. This version works well for parties or when you want to add that special touch.
• Turn it vegan by using plant-based milk like almond, oat, or soy. Make sure the custard powder (or cornstarch) is vegan-friendly. Skip the chocolate or use dairy-free chocolate if needed. The rest of the recipe remains the same.
• If you want a sugar-free option, try swapping sugar with a natural sweetener like stevia, monk fruit, or erythritol if you’re watching your sugar intake. Make sure to taste and adjust, as some sugar substitutes are much sweeter than sugar.