There’s a certain kind of peace that descends upon my kitchen when I make this Fruit Custard Dessert. I remember first tasting a version at a friend’s potluck—a simple glass bowl brimming with creamy yellow custard and jewel-toned fruits. It was cool, comforting, and felt like a hug in dessert form. I immediately knew I needed to recreate that feeling at home. The moment you start warming the milk, a sweet, vanilla-kissed aroma begins to weave through the air, promising something delightful. For me, this isn’t just a recipe; it’s my go-to when I need a no-fuss, crowd-pleasing treat that feels both indulgent and a little bit wholesome. It’s the taste of happy memories and simple joys.
Why You’ll Love This Recipe
If you’re looking for a dessert that comes together with minimal effort but delivers maximum comfort and flavor, you’ve found it. You’ll love how incredibly adaptable it is—perfect for cleaning out the fruit bowl—and how it feels elegant enough for a dinner party yet simple enough for a weeknight family treat. It’s creamy, fruity, and sweet in just the right way. From my experience, this is the dessert that everyone, from kids to grandparents, quietly goes back for a second helping of, and that’s the best compliment any home cook can get.
Ingredients
- 2 cups full-fat whole milk
- 2 tablespoons custard powder (vanilla flavored)
- 3-4 tablespoons sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 medium banana, sliced
- 1 medium apple, chopped
- 1 cup mixed berries (fresh or thawed frozen)
- 1/2 cup seedless grapes, halved
- 1 small orange, segments chopped
- 2 tablespoons chopped nuts (pistachios or almonds), for garnish
Let’s talk ingredients, because choices here make all the difference. I always use full-fat milk; it gives the custard a luxuriously rich body that low-fat milk just can’t match. For the fruit, this is where you can get creative, but I have a crucial tip: don’t use raw, green-tipped bananas—wait until they’re speckled with brown spots. They’re sweeter and hold their texture better without turning slimy. The vanilla extract is my secret weapon—adding it at the end alongside the custard powder’s flavor creates a beautiful depth. Trust me, don’t skip it.(See the next page below to continue…)