Custard apples contain a thin, hard shell, creamy, sweet-tasting, aromatic jelly, and a clump of flesh-covered seeds inside. They are native to tropical western areas and are packed with Vitamin C, which combats free radicals in our bodies and is beneficial for blood pressure control. They are primarily consumed fresh, rather than in milkshakes, salads, or desserts. Cutting the fruit in two and pouring out the flesh is the finest way to enjoy it. The custard apple is so named because it smells and tastes like sweet apple custard. Here are some recipes yo can make with custard apples-
Custard Fruit Kheer
1-liter milk, preferably whole
1 cinnamon stick, 1 inch
1-2 teaspoons anise
3-4 cardamom pods
1 cup sugar
3-4 custard apple pulp
Heat the milk to boiling and reduce it to half on the lowest heat.
Once the quantity has been decreased, add the spices and sugar and continue to boil for 7-10 minutes. If desired, garnish with saffron strands.
Turn off the heat and let it cool. Mix in the custard apple pulp thoroughly. If necessary, adjust the sweetness.
Depending on your preference, one can serve it warm or cold.
Custard apple Basundi
1 large Custard apple pulp
1 liter of milk/doodh
14 cups sweetened condensed milk
14 teaspoons cardamom powder or elaichi powder
A pinch of salt
Take custard apples, peel them and keep aside. Pour milk into a large skillet/pan. Boil and reduce until the quantity is half.
Pour in the condensed milk. Simmer for 2 minutes, stirring occasionally. Then stir in the custard apple pulp, cardamom powder, and salt to taste.
Combine everything and boil for 5 minutes. Remove from the heat and serve warm or cool.
Garnish with sliced almonds and pistachios as garnish.
Custard Apple Ice cream
1 cup thick cream
12 cups of milk
12 cups granulated sugar
1 teaspoon vanilla extract
1 cup apple custard pulp
Combine the milk and cream in a saucepan, then heat the mixture gently. Add sugar and heat the mixture long enough for the sugar to dissolve. Keep stirring and don't let the mixture boil.
Turn the heat off. Allow it to cool down to room temperature. Add the vanilla extract and stir. Refrigerate for at least two hours.
When it's time to make the ice cream, combine the ice cream base with the Sitaphal pulp and churn it in an ice cream maker
After churning, you can serve it right away. It will be soft-serve-like in texture. Freeze the ice cream for at least two hours in an airtight container for firmer ice cream.