• Whole milk
• Heavy cream
• Custard powder
• Vanilla extract
HOW TO MAKE INDIAN FRUIT CUSTARD
In a large heavy-bottom saucepan, heat the milk and heavy cream over medium-high heat.
Once the mixture is hot but not boiling, take out 3 tablespoons of the liquid and place into a small bowl.
Whisk in 3 tablespoons of the custard powder (or cornstarch or arrowroot powder) to the milk mixture. Mix until there are no lumps then set it aside
Now, stir the milk in the saucepan occasionally until it comes to a gentle boil then lower the heat to low.
Add in the sugar and stir to combine.
Now, add a little of the custard mix at a time whisking continuously after each addition.
Continue cooking for 2-3 minutes over low heat until the mixture has thickened.
Once the mixture begins to thicken, remove from the heat, and allow the mixture to cool down for 5 minutes.
Add in the cinnamon and vanilla, then cover and refrigerate for 20-30 minutes.
Cut any fruit you are adding to the custard, cover it, and let it refrigerate for the remaining time.
Remove both from the refrigerator, and divide the custard into serving dishes with the fruit, then cover them and refrigerate for an additional 1 hour to let the fruit flavors develop in the custard.
When ready to serve, top with additional pomegranate arils and chopped fruit.
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