Fruit custard is a chilled dessert served at celebrations and birthday gatherings in India. Milk is thickened with starch into a pourable vanilla custard, chilled, and mixed with plenty of chopped fresh fruit just before serving. The custard should be loose enough to coat and hold the fruit together, rather than set on a spoon. In India, it is often made with prepared custard powder; this recipe makes it from scratch with cornstarch and vanillin.
Set aside 100 milliliters of the milk in a bowl. Whisk the cornstarch into the cold milk until no lumps remain.
Bring the remaining milk and sugar to a boil in a saucepan. Whisk in the cornstarch mixture and cook, stirring constantly, for 2 more minutes once it starts to boil. The custard should coat the back of a spoon without setting like pudding. Remove it from the heat and stir in the vanillin.
Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Once it reaches room temperature, refrigerate it.
Just before serving, peel and dice the apple, slice the banana into half-moons, halve the grapes, and remove the pomegranate seeds.
Whisk the chilled, thickened custard until it is pourable again. Fold in the fruit, divide among bowls, sprinkle with chopped pistachios, and serve cold.
Chill the custard completely in the refrigerator and add the fruit just before serving; bananas added ahead of time will brown, and apples will release juice. Allergen: Contains milk and dairy products and tree nuts, according to the ingredient list. Check packaged ingredient labels for other allergens.
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