Recipe: Fool (custard)

Fool (custard)
Fool is an old-fashioned custard and fruit dessert native to England, but popularized in English-speaking Africa in the time of British colonialism. Gooseberries are the traditional fool fruit in England. Strawberries, raspberries, peaches and other summer fruits are also used. In Africa, the custard can be made from coconut milk, and tropical fruits, especially Mangoes, are used. Indeed, Mango Fool is a popular among the safari-set.


two cups coconut milk
two eggs, lightly beaten
one-half cup sugar

three tablespoons water
three tablespoons sugar
ripe fruit: two mangoes, or one papaya, or two bananas (ripe), peeled, seeds (if any) removed, and cut into pieces (canned fruit may be used)

Make the custard from the first three ingredients: Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil. In a bowl, mix the half cup of sugar into the beaten eggs. S-l-o-w-l-y add about a quarter of the heated milk to the egg-sugar mixture, while stirring continuously. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.) Slowly stir the egg-sugar-milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool. While the custard is cooling, cook the fruit: Bring the water and three tablespoons of sugar to a boil in a saucepan. Add fruit pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. (There is no need to cook canned fruit; just drain it.) Mash fruit, or press it through a sieve. Spoon it into a clean bowl and place in the refrigerator to cool.

To serve:
Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day. An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.