How to Make Fruit Custard with Crunchy Oreo-Cashew Topping

Traditional fruit custard is quite wholesome and often a reminder of summer and the perfect sweet refreshment after school. You can always make the same old fruit custard with the powder and fresh fruits, but you can also add a fun little twist to it and try this fruit custard with cashews and Oreo topping instead. This recipe follows the same lead, with milk custard powder meeting sugar and vanilla extract. To this custard, of course, go the usual fruits. Then just before serving, go the cashews and the Oreo crumbs over the custard so they stay fresh and retain their crunch.

Fruit Custard with Cashews and Oreo Topping

Ingredients

For the Custard Base:

• 2 cups whole milk
• 2 tbsp custard powder
• 3 tbsp sugar (adjust to taste)
• 1/2 tsp vanilla extract, optional

For the Fruits (choose a mix):

• 1/2 cup chopped bananas
• 1/2 cup diced apples, peeled
• 1/2 cup seedless grapes, halved
• 1/2 cup chopped mango or berries

For the Toppings:

• 1/4 cup roasted cashews, roughly chopped
• 1/2 cup crushed Oreos (about 6-8 cookies, crushed finely)

Method

1. Mix the custard powder with a quarter of cold milk to make a smooth slurry in a small bowl. Set aside.
2. Heat the remaining 1¾ cups of milk in a saucepan over medium heat. Once it starts to simmer, lower the heat and stir in the sugar.
3. Carefully pour the custard slurry into the saucepan, while stirring constantly to avoid lumps. Cook for 3-5 minutes, stirring often, until the mixture thickens. Remove from the heat and stir in vanilla extract.
4. Let the custard cool completely at room temperature, then refrigerate for at least 1 hour.
5. Chop and prepare the fruits. Avoid using citrus or overly juicy fruits, which can make the custard watery. Once the custard is chilled, fold in the chopped fruits gently.
6. Spoon the fruit custard into serving bowls or glasses. Sprinkle a generous layer of chopped roasted cashews on top.
7. Add a final layer of crushed Oreos for a sweet, crunchy finish.
8. Refrigerate the assembled dessert for another 30 minutes before serving. This helps the flavors blossom and keeps the custard firm but soft.

Tips and Tricks

1. Get the Custard Texture Right: The custard should be thick enough to hold fruit without sinking, but still smooth and spoonable. If it’s too runny, it’ll be loose, and the toppings won’t sit well. If it turns out too thick, just stir in a splash of cold milk after it cools.

2. Use Fruits That Hold Up: Stick with fruits that won’t release too much water – apples, bananas, grapes, and mangoes work great. Avoid fruits like watermelon, orange slices, or pineapple unless you drain them well. Too much moisture will thin out the custard.

3. Toast the Cashews for Extra Flavor: Even a quick toast makes a difference. Just heat them in a dry pan for a few minutes until lightly golden. It deepens the flavor and adds crunch. Let them cool before using, or they’ll go soft in the custard.

4. Crush the Oreos with the Cream: No need to separate the cookie and cream. The filling helps bind the crumbs slightly, making them a better topping. Crush them by hand if you want chunkier bits, or use a rolling pin for finer crumbs.

5. Add Toppings Just Before Serving: Cashews and Oreos are best when they’re still crunchy. Add them right before serving so they don’t absorb moisture from the custard and fruits. If you’re prepping ahead, keep the toppings separate until the last minute.

6. Serve in Glasses if You Can: Using clear glasses or jars makes the layers stand out – custard, fruit, nuts, and Oreos. It doesn’t change the taste, but it makes the dessert look a lot more appealing, especially for guests.

7. Store Leftovers Separately: If you have extra custard, keep it in the fridge without the toppings. Cashews and crushed Oreos should stay in airtight containers at room temperature. Combine everything fresh when you're ready to eat again.