🍨 Chapter One: The Fridge That Held Magic
You remember the bowl.
Steel or glass. Covered in cling film.
Hiding in the fridge like a secret.
Waiting till after dinner,
Until mom said, “Okay, just one bowl.”
That was fruit custard.
A rainbow of chopped fruits.
Cold, creamy custard, pale yellow and vanilla-kissed.
No drama. No oven.
Just sweet, cold spoons and quiet smiles.
🛒 The Things That Make the Magic (Serves 3–4):
2½ cups full cream milk
2 tbsp custard powder (vanilla flavor)
3–4 tbsp sugar
1 cup chopped seasonal fruits like:
Banana
Apple
Mango
Grapes
Pomegranate
(Strawberries if you’re feeling fancy)
🍳 How to Make It – The Slow Chill Method:
1. Make the Custard Base
Take ½ cup cold milk. Stir in custard powder — no lumps allowed.
Heat remaining milk + sugar in a pan. Once warm, slowly pour in the custard mix, stirring constantly.
Simmer 3–4 mins till it thickens gently.
Turn off heat. Cool completely.
2. Chill That Bowl
Once the custard is room temp, refrigerate it for at least 2 hours.
3. Add the Rainbow
Just before serving, mix in chopped fruits.
Don’t add fruits too early — they might get soggy or brown.
4. Scoop & Serve
Pour into bowls. Garnish with nuts, saffron, or just the memory of summer.
✨ Why Fruit Custard Is My Forever Dessert
Because it’s not loud, but it’s loved
Because it’s every childhood birthday party in one bowl
Because it’s light enough to eat after a feast
Because it brings color to a plain day
💡 Puspa’s Tips:
Don’t add citrus fruits like oranges or kiwi — they can curdle the custard
Want it richer? Add a little cream once cooled
Want to level up? Add a few soaked sabja seeds or jelly cubes
Serve in shot glasses for a cute party idea!
The Pinch of Masala 