Skip to content

Custard pudding

0.25 serves of fruit in each serve

Preparation time: 5 minutes

Cooking time: 70 minutes

Serves: 6

  0.25 serves of fruit per container

Diet and Allergies:

, ,

Preparation time: 5 minutes

Cooking time: 70 minutes

Serves: 6

  0.25 serves of fruit per container

Diet and Allergies:

, ,

Ingredients

½ cup reduced-fat milk
375ml tin light evaporated milk
2 tbsp custard powder*
¼ cup caster sugar
1 tsp vanilla bean paste*
1 1/3 cups frozen mixed berries, defrosted
1/3 cup reduced-fat Greek yoghurt*

Method

Whisk together the milk, evaporated milk, custard powder, sugar and vanilla paste in a bowl.

Pour into a saucepan and heat over a medium heat, stirring until thickened. Leave to cool, then gently stir through the yoghurt.

Divide three-quarters of the berries between the 6 glasses or containers. Evenly pour half the custard over each portion. Add the remaining berries and top with the rest of the custard. Chill for at least an hour.

*Gluten free when using gluten free custard powder, vanilla and yoghurt

Share recipe:

You might also like:

A spread of halved fresh fruit scattered across a silver dish and white table

Fresh fruit platter

Fruit salad parfait layered in a glass jar with an open lid and a serving spoon on the side.

Fruit salad parfaits

Image of baked easy savoury muffins in baking paper on a white cutting board and cooling rack with knives and a glass jug of water on the side.

Easy savoury muffins