Fresh Fruit Salad with Creamy Custard

Total Time:
45 min
20 min
15 min
10 min

8 servings

  • 6 kiwis, peeled and chopped
  • 2 ripe mangoes, peeled, cored, and sliced
  • 1 melon, peeled, cored, and chopped
  • 1 quart strawberries, hulled and quartered
  • 1 quart blackberries
  • 1/2 quart blueberries
  • Custard:
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 6 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • For the fruit:
  • Place fruit into a large bowl and toss together.
  • For the custard:

In a medium saucepan over medium heat, whisk milk and sugar constantly.

In a medium bowl, whisk together the egg yolks. Slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan. Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. (It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.)

Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.

Drizzle over fruit and serve.

View All

Cooking Tips
More Recipes and Ideas
4.5 18
YUMMMMMY item not reviewed by moderator and published
The custard would just not thicken up. I went way past the five minutes over low heat without simmering it and was still looking runny. I moved it to the refrigerator, hoping it would get harder when cold, but that didn't happen. Like another review says, seems like there's an ingredient missing. The flavor is great, but it is not custard. item not reviewed by moderator and published
So Delicous!And not to mention, when i put all the fruit in with it, i looked so fancy! My family thanked me a million times over. Try this one for sure! item not reviewed by moderator and published
This recipe was a hit for my daughter and her office staff. I made this for their staff meeting and boy did I get the kodos. Thanks Paula,I followed the recipe to the letter and it turned out GReat. item not reviewed by moderator and published
This light, creamy custard is delicious! I followed the custard recipe exactly. Fresh peaches are available in my area, so that is what I used. item not reviewed by moderator and published
Ifollowed this recipe to a tee for the custard. After cooking and stirring for way past the 5 minutes as called out in the recipe I was wondering why my custard was stil as thin as when I started. So 20 minutes later and me keeping the temp at low so it would not "curdle" I decided that it was time to do something different. So I took the custard off the heat and took about 1/2 cup out and mixed about 1 tsp cornstrach, it still did not thicken so 30 minutes into stirring I added another 2 Tsp of cornstarch to the batch. Then I Had to bring it to a boil to at least start to thicken. Is this recipe missing an ingrediant or what did I do wrong. 30 minutes later I finally had a custard that coated the back of a spoon as recipe stated. It is in the fridge now and I wil add it to my 10 types of fruit tommorrow. but what did I do wrong? 5 minutits no way. Maybe 30 minutes with corn starch at low heat. item not reviewed by moderator and published
Good, good, good! Takes me bake to my mom making custard for her banana pudding. I will use this custard recipe often to top cakes and fruit !! item not reviewed by moderator and published
This was so delicious! item not reviewed by moderator and published
this was delicious,,i used splenda instead of the reg sugar cause of sugar restrictions. You can add just about any fruit! item not reviewed by moderator and published
Great recipe. I let the custard stand on it's own. Delicious. You can add some coconut to it as well. With fruit, I mix blueberries, raspberries, cantalope and watermelon. Wonderful!!! item not reviewed by moderator and published

This recipe is featured in: