1 cup (8floz/225ml) plus 3½ cups (28oz/790ml) whole milk ((divided))

⅔ cup (2⅔oz/76g) cornstarch

⅔ cup (5oz/142g) granulated sugar

2 teaspoons vanilla paste or extract

fresh fruit to serve

Place six small individual teacups on a tray and set them aside.

In a small bowl, whisk 1 cup (8oz/225ml) milk with the cornstarch to form a slurry. Whisk in the sugar and vanilla paste or extract. Set aside.

In a saucepan, heat the remaining 3½ cups (28oz/790ml) of milk over medium-low heat until it starts steaming.

Reduce the heat to low and whisk the cornstarch mixture into the warm milk. Continue to heat, stirring constantly, until it thickens and is just under boiling. This will take about 5-7 minutes.

Divide evenly among your teacups and let cool on the counter for an hour.

Once cool, refrigerate for at least 4 hours, until cold and set.

Serve with fruit either in the bowls or carefully unmold onto plates by dipping the cup in hot water and then running a thin knife carefully around the rim. Store, well covered, in the refrigerator for up to 3 days.