No Crust Fruit Custard
A simple, creamy fruit custard with a hint of vanilla, perfect for a light dessert or brunch, combining smooth custard with fresh fruit.
Ingredients
Instructions
- Grease a glass pie plate.
- Mix together sugar, eggs, flour, vanilla, and melted butter until well combined.
- Fold in the canned evaporated milk and fruit.
- Pour the mixture into the greased pie plate.
- Bake at 325°F for 1 hour until set and lightly browned.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of evaporated milk. You can also substitute the sugar with a natural sweetener like honey or maple syrup. Make sure to beat the eggs well for a light custard. If you want a thicker texture, add an extra tablespoon of self-rising flour. Experiment with different fruits like berries or peaches for varied tastes.
Serving Suggestions
Serve chilled or at room temperature, and consider topping with whipped cream for added indulgence. This custard pairs beautifully with Butterscotch Or Chocolate Syrup For Ice Cream for a decadent dessert experience. Fresh mint leaves can also add a nice touch as a garnish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 300°F until heated through, or microwave in short intervals until warm. Be careful not to overheat, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Crust Fruit Custard contains roughly 945 calories, with 3g protein, 74g carbohydrates, and 62g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned?
Yes, fresh fruit can be used instead of canned. Just make sure to chop it into small pieces and adjust the sweetness if needed, as fresh fruit may be less sweet than canned. Berries, diced apples, or bananas work well.
What can I do if the custard doesn't set?
If the custard doesn't set after baking, it may need more time in the oven. Check it at intervals of 5-10 minutes, and keep baking until it’s firm to the touch and lightly browned on top.
Can I freeze the fruit custard?
Freezing is not recommended as it can affect the texture. However, if you must, wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator before serving, but expect some changes in consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).