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Christmas Custard With Fruit

  Granulated sugar 150 Milliliter (2/3 Cup)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Salt 1 Pinch
  Milk 500 Milliliter (2 Cups)
  Light cream 500 Milliliter (2 Cups)
  Eggs 3
  Egg yolks 6
  Vanilla 1 Teaspoon
  Raspberries 10 Ounce (1 Package, Iqf)
  Kiwifruit 3
  Whipping cream 125 Milliliter, whipped (1/2 Cup)

In large heavy saucepan, blend sugar, cornstarch and salt; whisk in milk and light cream.
Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened.
Reduce heat to low.
In bowl, beat eggs with egg yolks; whisk in 1 cup (250 mL) of the hot milk mixture, then return to pan.
Cook, whisking constantly, for about 4 minutes or until thickened and smooth.
Strain into bowl.
Stir in vanilla; let cool. (Custard can be covered with plastic wrap directly on surface and refrigerated for up to 2 days.)
About 3 hours before serving, thaw raspberries, reserving any juice for another use.
Set 15 aside on paper towel for garnish.
Peel and slice kiwifruit; set 12 slices aside for garnish.
In 8 cup (2 L) glass bowl, layer custard with raspberries and kiwifruit, finishing with custard.
Decoratively garnish with reserved raspberries and kiwifruit.
Pipe or spoon whipped cream (if using) among fruit.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3606 Calories from Fat 2261

% Daily Value*

Total Fat 255 g392.3%

Saturated Fat 147.9 g739.6%

Trans Fat 0 g

Cholesterol 2528.6 mg842.9%

Sodium 923.3 mg38.5%

Total Carbohydrates 271 g90.2%

Dietary Fiber 22.6 g90.4%

Sugars 210.8 g

Protein 65 g130.2%

Vitamin A 156.3% Vitamin C 337.4%

Calcium 129.6% Iron 44.3%

*Based on a 2000 Calorie diet

Christmas Custard With Fruit Recipe