Wash the fruits nicely and pat dry. Dice the fruits and keep ready aside.
In a heavy bottom sauce pan add in the milk and turn on the flame. While the milk is warming up, take 3-4 tablespoons of the warm milk in a small bowl.
Add in the sugar onto the remaining milk and allow to come to a boil. Stir occasionally in between to prevent from sticking.
Meanwhile mix the custard powder with the luke warm milk and stir very well to make a smooth slurry without any lumps.
When the milk starts to boil, simmer the heat and pour the custard mixture and stir it continously so that no lumps are formed.
Cook the custard in low-medium heat until it starts to thicken approximately 4-5 minutes stirring it continuously to prevent from forming lumps and burning.
The custard must coat the back of the spoon or ladle well but must be yet of runny consistency. Keep in mind that as the custard cools, it will thicken more.
Take off the heat and stir well for sometime to make it smooth and also it helps to cool down the custard.
Transfer the custard to a bowl. Add in the cut fresh fruits and mix well. Let it chill in the refrigerator for 1-2 hours. Scoop in individual serving bowl, garnish with fresh fruits and serve chilled!
You can do it in the other way - Once the custard has cool down transfer it to a bowl and let it chill in the refrigerator for few hours. Just before serving, add in the cut fruits and mix well. Scoop into serving bowls, garnish with fresh fruits and serve!