Creamy Milk Custard with Fresh Seasonal Fruit
If you are looking for a dessert that will save the day when last-minute guests arrive or you simply have a light sweet craving, this creamy milk custard is the perfect solution. It is that comforting recipe that reminds us of childhood snacks at Grandma's house, but with a fresh, vibrant twist thanks to the addition of carefully chosen seasonal fruits.
The best part about this dish is its incredible versatility; you can use anything from strawberries and kiwis to mango or peaches, adapting it to whatever is in your fridge or currently in season. The texture is incredibly silky, and when served chilled, it becomes the perfect light finish to any meal without feeling heavy.
Nutrition (per serving)
Directions
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1
Set aside about 1/2 cup of the cold milk in a glass and whisk in the cornstarch, stirring well until there are no lumps.
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2
In a small saucepan over medium heat, pour the remaining milk along with the sugar, cinnamon stick, and vanilla extract.
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3
When the milk begins to steam and is just about to reach a boil, remove the cinnamon stick.
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4
Gradually add the milk and cornstarch mixture to the saucepan, whisking constantly to ensure a smooth texture.
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5
Lower the heat to the lowest setting and continue stirring for 2 to 3 minutes until the mixture thickens into a creamy consistency similar to yogurt.
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6
Remove from the heat and pour the custard into individual glasses or dessert bowls. Let them cool to room temperature, then refrigerate for at least 30 minutes.
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7
While the custard chills, wash and dice your fresh fruit into small cubes or decorative slices.
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8
Just before serving, arrange the fresh fruit on top of the cold custard and garnish each bowl with a fresh mint leaf.
Ingredients
- Whole milk:2 cups
- Cornstarch:5 tbsp
- White sugar:5 tbsp
- Vanilla extract:1 tsp
- Cinnamon stick:1 piece
- Assorted fresh fruit (strawberries, kiwi, mango):0.5 lb
- Fresh mint leaves:4 pieces
Tips & Notes
- For a more aromatic version, add a strip of lemon or orange zest to the milk while it heats up.
- If you prefer a less sweet dessert, you can substitute the white sugar for honey or agave syrup.
- Dice your fruit at the very last moment to prevent it from oxidizing and to keep it looking vibrant.
- If you want an extra-fine texture, pass the warm custard through a fine-mesh strainer before pouring it into the serving bowls.
