Take milk in a thick bottomed pan or saucepan and keep it on the stove top. Bring the milk to a gentle heat or simmer.
Whilst the milk is getting heated, in a small bowl, take 3 tablespoon warm milk from the saucepan. Add 3 tbsp custard powder.
You can opt to take the 3 tablespoon of warm milk from the milk which is getting heated up in the pan or warm 3 tablespoon milk separately in a microwave oven or on the stove top.

With a whisk stir very well to make a smooth slurry or paste without any lumps.
When the milk has come to a gentle heat, add the sugar. Stir very well so that the sugar dissolves.
Keep the heat on a low and then add the custard paste at a time in small portions.
As soon as you add one portion of the custard slurry or paste, stir quickly so that lumps are not formed. Finish off all the custard paste this way.

Keep on stirring often while the custard is cooking, so that lumps are not formed. Cook for about 5 to 6 minutes on a low heat.
The mixture will thicken slowly. For a thicker custard, cook for a few more minutes. Allow the custard to cool at room temperature. Also keep in mind, that as the custard cools, it will thicken more. You can also keep the custard in fridge to chill it before adding the fruits.

Making Fruit Custard
Chop the fruits. Use seasonal fruits. Avoid citrus fruits and melons. The fruits I used – apples, papaya, banana, strawberries and pomegranate.Once the custard has cooled, add the mixed fruits. Combine to mix.
Serve fruit custard garnished with some more fruits and pomegranate arils or add some chopped nuts or dry fruits.