Fruit Custard Trifle Recipe (Eid Special, Asad Pakwan Style)
This is the fruit custard trifle we filmed at Asad Pakwan Biryani Center in Karachi for Eid. A custard is made from 2.5 litres of milk, custard powder and sugar and then enriched with whipping cream. It is layered with cake, banana, apple and pineapple, decorated with red and green jelly cubes and nuts, and chilled until set.
Serves: 15 or more | Prep: 20 min | Cook: about 15 min
Difficulty: Easy (our estimate) | Best for: Eid, dawats, parties
Heat level: medium (our estimate)
Watch the Fruit Custard Trifle Video
What Makes This Fruit Custard Trifle Different
Whipping cream, not fresh cream. The custard is finished with whipping cream, which keeps the trifle stable and extra creamy.
A lump-free custard. The custard powder is whisked into warm milk first and poured into the pot in a thin stream while stirring.
Three layers. Cake, fruit and custard are repeated two to three times for a full, even trifle.
Served ice-cold. The trifle sets in the freezer for 1 to 1.5 hours so the layers hold when scooped.
Ingredient Notes
- Custard powder: use a good brand such as Rafhan. 200 g for 2.5 litres of milk.
- Cream: use whipping cream (not fresh cream).
- Fruit: banana, apple and pineapple chunks or fruit cocktail work well. Add the fruit just before assembling.
- Jelly: prepare the red and green jelly beforehand and cube it.
| Ingredient | 2.5 litres milkserves 15 | Notes |
|---|---|---|
| Cow Milk | 2.5 Liters | |
| Custard Powder | 200 grams | Rafhan or any good brand |
| Sugar | 200 grams | Adjust to taste |
| Whipping Cream | 250 ml | Not fresh cream |
| Plain Pound Cake | 1 | Cut into small pieces |
| Bananas | 2-3 | Sliced |
| Apples | 2 | Peeled and chopped |
| Pineapple chunks | 1 cup | or Fruit Cocktail |
| Red and Green Jelly | not stated | Prepared and cubed |
| Handful of Almonds and Pistachios | not stated | Finely chopped |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Fruit Custard Trifle
1. Boil the milk
Pour 2.5 liters of fresh cow milk into a large pot. Boil it on high flame for about 7-8 minutes. Once it reaches a rolling boil, reduce the heat to low.
2. Dissolve the custard powder
Take half a liter of warm milk out of the pot into a separate jug. Add 200g of custard powder and whisk thoroughly until it’s completely smooth with no lumps. Never add dry powder directly to the boiling pot.
3. Sweeten and thicken the custard
Mix Add 200g of sugar to the boiling milk in the pot. Stir for about 2 minutes until the sugar is fully dissolved. Keep stirring continuously with a spoon or whisk to ensure a smooth, professional consistency without any bubbles or lumps.
4. Add the whipping cream
Once the custard has thickened, slowly add the whipping cream in a thin stream while stirring constantly. This Pakwan Center secret creates a velvety, rich texture. Turn off the flame immediately after mixing.
5. Layer cake, fruit and custard
Layer In a large glass serving bowl, arrange a layer of small cake pieces at the bottom. Top the cake with a layer of sliced bananas, chopped apples, and pineapples. Pour a generous layer of the warm custard over the fruit and cake. Repeat this entire process (Cake -> Fruit -> Custard) two more times to create a total of 3 beautiful layers.
6. Garnish
Once the top layer is smooth, decorate it with prepared red and green jelly cubes. Sprinkle finely chopped almonds and pistachios over the top for a professional look.
7. Chill and set
Set Place the trifle in the freezer for 1 to 1.5 hours. Serving it ice-cold ensures the best taste and the perfect set for the layers.
Eid Special Fruit Custard Trifle
Ingredients
Method
- Pour 2.5 liters of fresh cow milk into a large pot. Boil it on high flame for about 7-8 minutes. Once it reaches a rolling boil, reduce the heat to low.
- Take half a liter of warm milk out of the pot into a separate jug. Add 200g of custard powder and whisk thoroughly until it’s completely smooth with no lumps. Never add dry powder directly to the boiling pot.
- Mix Add 200g of sugar to the boiling milk in the pot. Stir for about 2 minutes until the sugar is fully dissolved.
- Keep stirring continuously with a spoon or whisk to ensure a smooth, professional consistency without any bubbles or lumps.
- Once the custard has thickened, slowly add the whipping cream in a thin stream while stirring constantly. This Pakwan Center secret creates a velvety, rich texture. Turn off the flame immediately after mixing.
- Layer In a large glass serving bowl, arrange a layer of small cake pieces at the bottom. Top the cake with a layer of sliced bananas, chopped apples, and pineapples.
- Pour a generous layer of the warm custard over the fruit and cake. Repeat this entire process (Cake -> Fruit -> Custard) two more times to create a total of 3 beautiful layers.
- Once the top layer is smooth, decorate it with prepared red and green jelly cubes. Sprinkle finely chopped almonds and pistachios over the top for a professional look.
- Set Place the trifle in the freezer for 1 to 1.5 hours. Serving it ice-cold ensures the best taste and the perfect set for the layers.
Video
Notes
Fruit Custard Trifle Problems and How to Fix Them
- The custard has lumps: dissolve the custard powder fully in warm milk and pour it in a thin stream while stirring.
- The trifle is runny: chill it for the full 1 to 1.5 hours.
- The cake turns soggy: assemble just before chilling and use plain pound cake.
Serving and Storing
Serve ice-cold in bowls. The trifle keeps in the fridge for 2 days; add fresh fruit on top just before serving.
Fruit Custard Trifle FAQs
Why use whipping cream?
It makes the custard stable and extra creamy.
Can I make it a day ahead?
Yes. Chill it overnight and add the jelly and nuts before serving.
Can I use fresh fruit only?
Yes. Fresh banana, apple and pineapple all work.
More Recipes
- Easy mango ice cream: another cold dessert.
- Karachi wedding doodh dulari: a wedding-style milk dessert.
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