Fig custard is a super simple 4 ingredient dessert just like my recipe for Cashew/kaju bites. Prep yourself for the next few months! It’s festive time and this dessert is gonna be the eye-catching and drool worthy experience at your parties!! Anjeer/Fig Custard is a super healthy and delicious blend with dry fruits and custard. It’s grainy, smooth and delicious combination just like the famous Indian Kalakand recipe or the gajar ka halwa.
Custard is traditionally made with eggs but Custard powder is a great substitute to make an eggless custard. Indian festivals are incomplete without dessert and this custard is joining the fame. Make it with date syrup or sugar and with just 4 ingredients and 40 minutes this dessert can turn your dessert table wild. If made with dates syrup it’s the most healthiest dessert I must say.
Check our other eggless recipes on the blog
- Eggless vanilla cake
- Eggless red velvet brownies
- Vegan, Gluten free raspberry muffins
- Eggless Banana bread
- Avocado Oatmeal Cookies
- Eggless Chocolate chip cookies
- Eggless mini pineapple cherry cheesecake
- Egg free Ladyfingers
How is fig custard made?
Fig custard is made using dry figs and reduced milk with a custard texture and flavour. I soaked dry figs overnight to soften them. Soaking figs also enhances its nutritional value and makes it easier to blend and incorporate. Custard is made using the custard powder to the reduced milk. Reduced milk gives a nice thick blend to the custard upon chilling.
So simple yet comforting and a drool worthy experience. Do try and let me know how you like it in the comments below.
Why Dried figs?
This recipe calls for dried figs. Drying the figs concentrates the flavour and nutrition. Dried figs when used in cooking delivers great taste and appeal the entrees, specially desserts. They are available whole year. Dry figs are hydrated and there is no moisture content in it. If replaced with fresh figs the taste may differ on the sensitive balance of dry and wet ingredients in your recipe. Fresh figs are available only a few months in a year and are great to eat raw. More moisture content is another reason a recipe might not deliver well at times. Substitutions can be done on trial basis but can be adventurous.
How ever the recipe may be substituted with soaked almonds , soaked walnuts or fresh fruits too. While adding fresh fruits, chop them and use and while using dry fruits soak them and make a paste and use.
Super simple process. boil the milk and reduce it to 3/4. Add custard powder stir and thicken a bit. Add your choice of sweeteners and chill .. done it is:)
Check detailed video recipe for the fig custard here.
Let’s check the recipe for fig custard in detail
Fig/Anjeer custard (Eggless)
- 1 litre whole milk or plant based milk for vegan custard (Almond milk for vegans)
- 4-5 tbsp Vanilla custard powder (vegans can select vegan custard powder)
- 4-5 tbsp Refined or brown sugar OR Dates syrup
- 7-8 dry figs/anjeer
- A night before making fig custard soak 7-8 dry figs in water overnight. This will soften the figs and improve its nutritional value.
- Next day soaked figs look like this.
- Now make a paste of these soaked figs and keep refrigerated.
- Take a deep pan and grease the pan well with ghee(clarified butter) . It prevents the milk from sticking at the sides.
- Pour in 1 litre of milk and give it one boil.
- After one boil reduce the flame to medium and keep boiling the milk further. Keep stirring to avoid sticking.
- We need to reduce the milk to 3/4 and keep stirring while doing that. It takes approx 15-20 minutes.
- Once the milk is reduced to 3/4, we need to add custard powder to it. (Check notes)Take cold milk 4-5 tbsp in a separate bowl. Add 4-5 tablespoon vanilla custard powder and whisk it well to break all lumps. Now pour this to the boiling milk.
- Now again boil the milk for another 5-10 minutes and keep stirring or custard may form lumps.
- After about 2-3 minutes of adding custard we can add sugar or dates syrup as per sweet preference. Then again stir well and boil.
- Once the mix is nice and thick turn off the flame and allow it to cool down.
- After it cools down refrigerate the custard for 3-4 hours. The more chilled the more better.
- After chilling the custard you make enjoy it as it is or add flavors.Like we will be adding the fig paste we made to it.
- Blend the fig paste well in the chilled custard. Incorporate well.
- The custard is ready to serve. The chilled the better.
- Milk can be whole milk or 2%. If 2% reduce it for more time and to half.
- You can make vegan custard by using plant based milk and vegan custard powder.
- While adding custard powder remember to use it in cold milk. Adding it directly to hot milk may result in huge lumps and spoil your milk.
- Mix the custard power in cold milk and break lumps thoroughly and then add it to the reduced milk.
- Instead of figs you may add fresh fruits, But use them chopped . if using almond or walmart soak overnight and make a paste or just saffron and cardamom to it.
- If using unflavoured custard powder add a few drops of vanilla essence to it.
- If you do not have custard powder you can replace with 3 tbsp of cornstarch+1 tbsp of milk powder + vanilla beans+yellow colour(optional)
- Milk powder is optional though in step 7. You may skip it and use 4 tbsp cornstarch.
Links to other Indian desserts are as follows
- Coconut Fudge Ladoo
- Kalakand (Indian Cheesecake)
- Gajar ka halwa
- Puran Poli
- Cashew bites/ Kaju barfi or fudge
If you like and try this recipe do write reviews in the comment section below.
You can also email me at firstname.lastname@example.org