Chill your serving bowl. Place a glass or ceramic bowl in the fridge. A cold bowl helps the custard cool faster and set nicely.

Make the custard slurry. In a small bowl, whisk the custard powder (or cornstarch) with 1/2 cup of cold milk until smooth—no lumps.

Heat the milk. In a saucepan, warm the remaining milk over medium heat until steaming but not boiling. Stir often to prevent scorching.

Add sugar and vanilla. Stir in the sugar and a pinch of salt. Taste and adjust sweetness. If using plain cornstarch, add vanilla extract now.

Thicken the custard. Lower the heat. Slowly whisk the slurry into the hot milk. Keep whisking until the mixture thickens to a pourable pudding consistency—about 3–5 minutes. It should coat the back of a spoon.

Optional richness. Stir in the heavy cream off the heat for a silkier finish. This step is optional but adds a luxurious texture.

Cool it down. Transfer the custard to your chilled bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then chill for at least 1–2 hours.

Prep the fruit. Wash, dry, and chop the fruit into bite-size pieces. Toss apples and bananas with lemon juice to keep them bright. Pat very juicy fruits (like pineapple or mango) with a paper towel so they don’t water down the custard.

Fold together. Once the custard is fully chilled and slightly thick, gently fold in the fruit. Reserve a handful for topping to keep the dessert pretty and fresh-looking.

Chill again. Cover and refrigerate for another 30–60 minutes. This resting time lets the flavors meld and the custard set around the fruit.

Garnish and serve. Top with extra fruit, a sprinkle of nuts, or toasted coconut. Serve cold. If it thickens too much, loosen with a splash of cold milk and stir.