Making Custard Sauce

Place milk in a heavy-bottomed pan or saucepan and heat it on the stove. Bring the milk to a simmer over low heat.

While the milk is heating, place 3 tablespoons warm milk from the saucepan in a small bowl. Add 3 tablespoons custard powder.

You have the option of taking 3 tablespoons of warm milk from the milk that is heating up in the pan or warming 3 tablespoons milk separately in a microwave oven or on the stove top.

Stir vigorously with a whisk to create a smooth, lump-free slurry or paste.

When the milk has reached a gentle simmer, add the sugar. Stir vigorously to dissolve the sugar.

Keep the heat low and add the custard paste in small amounts at a time.

Stir quickly after adding one portion of the custard slurry or paste to prevent lumps from forming. This is how you finish off the custard paste.

Stir frequently while the custard is cooking to prevent lumps from forming. Cook for 5 to 6 minutes over low heat.

The mixture will gradually thicken. Cook for a few minutes longer if you want a thicker custard. Allow the custard to cool to room temperature before serving. Keep in mind that the custard will thicken more as it cools. You can also chill the custard in the refrigerator before adding the fruits.

Making Fruit Custard

Cut up the fruits. Make use of seasonal fruits. Melons and citrus fruits should be avoided. Apples, papaya, banana, strawberries, and pomegranate were the fruits I used.

Add the mixed fruits after the custard has cooled. Mix to combine.

Serve the fruit custard garnished with additional fruits and pomegranate arils, or with chopped nuts or dried fruits.