Published Friday, January 29, 2021
By Melissa Pette
We continue taking advantage of having fruit all year long in Costa Rica. Today, we are invited to cook a delightful fruit custard by our new friend Rehan Chakrabarti, who is a U.S. citizen with Indian heritage.
Rehan said his family very often cooks this spectacular fruit dish. “But on the Fourth of July celebrations this dessert is a must in the picnics while we are enjoying the fireworks,” he said.
Girls love men who love to cook. So... let's go to the kitchen!
By Rehan Chakrabarti
From Cape May Peninsula, New Jersey
This fruit custard recipe is my childhood favorite. I remember as a kid when my mom would make fruit custard out of the milk and I would happily devour it. I prefer it thick but the consistency depends entirely on your choice.
The ingredients you need for 4 people are:
• 2 cups (480ml) white milk
• 3 tablespoon custard powder (flan powder as an option).
• 1/4 cup (50g) white sugar
• 1/4 cup sweet yellow mango
• 3 tablespoon pomegranate
• 3 tablespoon green grapes
• 3 tablespoon apples roughly chopped
• 2 tablespoon black (or purple) grapes
• 1 medium-size sliced banana
In a small bowl add the custard and a few tablespoons of room temperature milk and give it a good mix. Now put it to the side.
In a heavy bottom pan over a medium flame add milk and bring it to a boil 3-4 times, while stirring it occasionally.
Now, add sugar and mix till it melts completely.
Finally, add the custard to the milk and while stirring it continuously cook for 3-4 minutes or until it becomes slightly thick.
Never add hot milk to the custard powder, it will form lumps. Always stir the milk while adding the custard to the boiled milk, otherwise it will form lumps.
Let the custard cool down completely.
If the custard has formed lumps then sieve it and it will be fine. Once the custard is cooked, keep stirring it for a few more minutes to avoid the cream formation on the top. Don’t overcook the custard as it thickens once it cools down.
Now, add the chopped fruit and mix until well combined.
You can eat it immediately or let it refrigerate for a couple of hours before serving. Store in the refrigerator for up to a week.
There you go! Time to relax and enjoy a sunny day in Costa Rica.
Melissa's note: I know I sound like a broken record, but I can't finish this column without thanking readers for taking their time to write and share a bit of their stories with us.
Pura Vida and salud!
Email your comments or inquiries to Melissa Pette at email@example.com. Do you want to share your recipes with AM Costa Rica readers? Send your homemade recipes with a horizontal photo of the dish to firstname.lastname@example.org.