Fresh Fruit Salad with Creamy Custard

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 8 servings
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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


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.


  1. In a medium saucepan over medium heat, whisk milk and sugar constantly.
  2. 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.)
  3. Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.
  4. Drizzle over fruit and serve.