Skip to main content Share
& Save

Fresh Fruit Salad with Creamy Custard

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 6 peeled and chopped kiwis
  • 2 ripe peeled, cored, and sliced mangoes
  • 1 peeled, cored, and chopped melon
  • 1 quart hulled and quartered strawberries
  • 1 quart blackberries
  • 1/2 quart blueberries
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 6 large egg yolks
  • 2 tablespoons softened unsalted butter
  • 1/2 teaspoon vanilla extract


For the fruit:

Place fruit into a large bowl and toss together.

For the custard:

In a medium saucepan over medium heat, whisk milk and sugar constantly.

In a medium bowl, whisk together the egg yolks. Slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan. Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. (It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.)

Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.

Drizzle over fruit and serve.

I'm not interested