This recipe is so easy to make, it is cook-approved.
Plus, with the cookies and chocolates, it is kid-approved.
With the fruit and custard, it is parent-approved.
A great family dessert that is light in the stomach and is delicious at any time of the year!
Vegetarian Fruit And Custard Dessert
February 15, 2021, by Deborah Esplin
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Video on How To Make Easy Vegetarian Fruit And Custard Dessert
Watch the video above or see the printed instructions below.
Here is the recipe for the Easy Vegetarian Fruit And Custard Dessert in a format that you can download, save and print. The ingredients and steps are listed below.
Equipment To Make Easy Vegetarian Fruit And Custard Dessert
If you do not have all the equipment to make this, then check out my Baking Essentials Kit for links to tools and accessories that will make your life easier.
Or click on the individual items below:
Ingredients For Easy Vegetarian Fruit And Custard Dessert
1/8 cup Bird’s Custard Powder
1.5 tbsp. Sugar
1.25 cups Milk (I used unsweetened oat milk.)
Any fruit you like, diced (I used kiwi, pear, and grapes.)
Don’t forget the special ingredient. Love.
If you don’t have the ingredients, here are some suggestions.
Preparation Instructions for Easy Vegetarian Fruit And Custard Dessert
- Break the cookies into bite-sized pieces and line the bottom of your bowls, glasses, or dish.
- Wash and peel the fruit, as necessary, and cut into bite-sized pieces. Add fruit until the container is half or almost half-full.
- In a saucepan, stir the custard powder and sugar. Using a whisk over low heat, add the milk only a tablespoon at a time and stir after each addition. After adding a few tablespoons of the milk, you can start pouring very slowly while stirring continuously. While you stir, make sure to get rid of any powder lumps. Once the mixture is quite liquid, then you can add the rest of the milk.
- Raise the temperature of the stove to medium or medium-high and keep stirring the custard mixture until it starts to boil. When it boils, lower the heat, keep stirring and let it simmer for 2 minutes. Take the pan off the heat and let it cool for 15 minutes.
- Spoon the custard over the fruit and cookies. Push the custard into the dish and keep adding custard until you have filled your dish. Decorate as you wish. Let it sit in the fridge for 30 minutes to cool.
Gluten-Free version: use gluten-free cookies
Vegan version: use oat, soy, or almond milk and cookies that are not made with any animal products like butter, egg, or milk.
Note: This recipe can be doubled.
Note: You can make this recipe in one larger dish or in individual bowls or glasses.
Tip: This dessert is best eaten the same day, otherwise the cookies go soggy, but it can be stored for 2 days in the fridge.
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If you want to make your own shortbread cookies, here is the recipe for 4-Ingredient Butter Shortbread: Fast & Easy.
Check out the video on how to make Shortbread.
Check out other recipes from The Daily Basil Blog.