24-Hour Custard Fruit 'Salad'
"It's the perfect mixture of custard with whipped cream, marshmallows, and syrupy fruit cocktail."
Equipment
- strainer
- measuring cups
- medium sized pot
- silver/metal spoon
- mixing bowl
- stand or hand mixer and bowl
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 cup whole milk
- 3 cans fruit cocktail (2 large, 1 small)
- 3 cups mini marshmallows
- 1 pint heavy cream
Instructions
Custard
- Separate egg whites from yolks. Discard whites.
- Add egg yolks, sugar, and milk to medium sized pot. Stir continuously.
- Cook over medium heat until it coats a silver spoon. Do not boil. Let cool thoroughly.
Fruit
- Drain all 3 cans of fruit cocktail in strainer over sink.
- Once custard is cool, add to drained fruit. Mix together.
- Add 3 cups mini marshmallows. Stir into fruit and custard mixture.
Whipped Cream
- In a separate mixing bowl, use the hand or stand mixer to beat heavy cream until stiff peaks form. Do not over beat.
- Fold whipped cream mixture into the rest of the ingredients.
- Cover and refrigerate for 24 hours.
- Serve as a salad or dessert.