No Bake Dessert | 15 minute Fruit Tart Recipe | My Cupcake Addiction
How to Make Fruit Casserole
An old fashioned favorite that you often see offered in deli cases as "Ambrosia Fruit Salad". A fruity, nutty combination enrobed in a sweet pillowy light lemon custard base. It's great for large groups and is still a favorite with all ages. It can double as a dessert and is nice because you make it ahead of time and it doesn't rely on fresh seasonal fruit to still taste great. It does take some advanced planning though because it needs to chill and set up ahead of time. Refrigerating overnight is recommended.
1 can Royal Anne Cherries, cherries halved
2 large cans pineapple, cut into tidbit size wedges
2 large cans mandarin orange segments
2 large cans lychee, cut into small segments (available in Asian food section)
1 large bag mini marshmallows
1 bag slivered almonds
2 cup heavy cream
8 egg yolks
4 tbsp. granulated sugar
1/2 cup light cream
6 tbsp. fresh lemon juice, approximately 3 lemons
Place fruit in a large colander and let drain for 30 min or more.
Lightly toast the almonds in a skillet on the stove over medium low heat stirring so as to be careful not to burn.Let cool.
Using the heavy cream, whip the cream until stiff and keep chilled in the refrigerator.
Gently mix together the drained fruit, toasted almonds and marshmallows in a large mixing bowl until evenly combined.
Beat the egg yolks well with a whisk then add 4T sugar.Place in double boiler.
Gradually whisk in the light cream and lemon juice into the egg yolks.
Slowly whisk constantly and cook over boiling water until smooth and thick.Should become thick like a custard. Remove from heat and let cool but not set.
Temper custard by stirring in a spoonful of cold whip cream to lighten.Then fold in the rest of the whip cream to combine.
Add custard mixture to the mixing bowl of fruit and gently fold in until well combined and coated.
Pour into a 9"x13"x2" casserole dish and chill 24 hours.Cut into squares to serve or simply scoop out with a large serving spoon.
- For a dressier presentation, make it in individual serving bowls or glasses and top with a maraschino cherry halve.
- Customized the fruit to your family's and friend's taste by swapping out or adding different fruit like halved grapes, fuyu persimmon, longans, peaches, mango etc. or increasing the amounts of your favorite fruit. Just keep the ratio of fruit to custard the same.
- Sprinkle toasted coconut on top for a tropical touch and a little extra chewiness.
- Feel free to add more almonds if you are a nut lover.
- Make sure the fruit is well drained or the juices will leach out and make the casserole runny.
- Do not sweeten the whipped cream. The marshmallows already contain a lot of sugar.
- If the custard mixture comes out lumpy, strain it through a sieve using a rubber spatula or spoon to press it through before it cools to remove any bits of cooked egg.
Video: Baked Fruit Casserole | How To Make Baked Fruit Casserole Recipe | Breakfast Recipe | Simply Jain
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