Fresh Fruit Salad with Creamy Custard

Directions

• Raspberry, Pineapple, Banana, Kiwi, Grapes, and Orange. Mix everything in a bowl and keep it inside the fridge to chill.
• To make the Custard: You can use store-bought Custard Powder, but at my home, I didn’t have Custard Powder. So I thought to make my own version of Custard. For that, you need 1 1/2 cups Milk, 2/3 cup Sugar, 6 large Eggs, and 1 tsp Vanilla Essence.
• First: Separate the Egg yolk and Egg white. Mix the Egg yolk well and keep the egg white in the fridge.
• Second: Boil the Milk, Sugar, and Vanilla Essence. Turn off the gas and take 2 big spoons of hot milk and pour it into the Egg Yolk. Don’t forget to whisk the yolks (otherwise, it will curdle). Transfer the Egg mixture into the rest of the milk and heat the custard on low heat until it thickens. Cool the custard completely and keep it inside the fridge.
• Third: Take the egg white and, using a beater, beat the egg white until it comes stiff. Carefully fold the egg white into the custard. Serve it with the fruits.
• While making the custard, if it curdles, don’t worry—just pour it into the blender and blend. If you have a problem with thickening the custard, don’t worry—allow the mixture to reduce down and cool. When you add the egg white, it will get a creamy consistency.