In ¼ cup milk dissolve 2 tbsp custard powder.

Add sugar to 2 cups milk and bring to near-boil. Reduce flame.

Slowly add the milk-custard powder slurry to the milk. Stir continuously to avoid lumps.

Custard milk will start to thicken slightly. Turn off the heat.

Keep aside to cool.

Chill in the refrigerator.

Melt chocolate in a double boiler. Work on low to medium flame.

While chocolate is on the double boiler. Place silicon moulds in a muffin tray.

Keep stirring the chocolate continuously.

After some time, the chocolate starts to melt.

Now put off flame and let the chocolate melt with its heat.

Fill a silicon mould about a quarter with chocolate. Then with spoon or pastry brush bring up the chocolate on the sides of the silicon mould.

Coat the silicon mould with a thin and even chocolate coating.

Repeat for the remaining silicon moulds and place the moulds in the muffin tray.

Let the chocolate cups solidify in the fridge for an hour or freezer for 10 minutes.

Finally, inspect the chocolate cups and give a finished second coating if needed for any holes or cracks.

Repeat the cooling process.

Finally, gently pop out the chocolate cups from the silicon moulds.

To start with, first fill the cups half way with chopped fruits and nuts.

Then fill up the chocolate cups till three fourth with Custard.

Finally, top with some more fruits and nuts. Serve chilled.