24-Hour Salad With Fruit and Custard Recipe
A rich and creamy fruit salad features a cooked custard base combined with canned fruits, marshmallows, bananas, and whipped cream, requiring overnight chilling.
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Instructions
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Drain canned fruit, reserving juice. Add water to the reserved juice to measure 1 1/2 cups.
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Combine eggs, flour, sugar, and the juice mixture in a heavy saucepan; whisk until foamy.
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Cook over medium heat, stirring constantly, until the custard is thick and boiling.
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Remove from heat, stir in lemon juice, cover, and chill the custard for 4 to 5 hours.
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Once the custard is cold, fold in the drained fruits, marshmallows, and sliced bananas.
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Fold in the whipped cream.
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Transfer the salad to a serving bowl, cover, and chill for 24 hours before serving.