Elaichi Aamras Fruit Custard
Previously, I used to make (eggless) fruit custard made with the store-bought custard powder. I tried a variation without the custard powder a couple of times – just with corn flour and cardamom powder for flavoring. It came out well.
This delicious fruit custard with cardamom and mango pulp was a yummy experiment!
This is my entry to Think Spice: Think Cardamom hosted by Easycrafts.
Also, is my entry to WBB#22 – May Mango Madness hosted by Arundati.
Ripe Mangoes: 2
Mixed fruits chopped into bite-sized pieces: about 2 cups (I used a combi of strawberry, pear, apple, grapes, and banana – You can use any available fruits of your choice)
Milk: 3 cups (I use 2%, you can you any of your choice)
Cardamom (elaichi) seeds: ¾ teaspoon
Sugar: 3 tablespoons or to your taste as per the sweetness of mangoes
Corn flour: 2 tablespoons
- Wash, peel and chop the mangoes into big chunks.
- Blend with half the sugar and a little milk to a smooth puree.
- Grind the cardamom seeds in a spice grinder to a fine powder.
- Dissolve the corn flour in 2 tablespoons milk in a bowl.
- Heat the rest of the milk in a heavy-bottomed vessel with occasional stirring till it comes to a boil. Turn off the heat.
- To this milk, add the cornflour solution, sugar, and cardamom powder. Mix well to blend thoroughly.
- Turn on the heat and cook on low heat till the milk boils again and the custard thickens slightly – for about 5 minutes. Take care that the vessel you use is large enough that the milk does not boil over.
- Turn off the heat and cool.
- When the milk is cooled for about 15-20 minutes, stir in the mango puree and mix well. This ensures that the custard does not split and separate milk solids.
- Mix this custard with the chopped fruits.
- Allow to cool and then refrigerate for about 2-3 hours or till nicely chilled.
- Serve and enjoy the elaichi aamras fruit custard chilled!