Heat the 3 cups of milk in a heavy-bottomed saucepan until hot and add the honey. Stir to dissolve. Reduce the heat to low.

Mix the vanilla custard powder in the 6 tablespoons of cold milk to a smooth, lump free mixture.

Add this mixture in a slow stream over the hot milk and stir the milk in the saucepan with a spoon in your other hand continuously and vigorously. When the sauce thickens, remove the saucepan from the hob but continue to stir it for an additional 2-3 minutes.  

Transfer the custard to a heat-proof glass bowl and allow it to cool down completely. Once it has cooled, cover with clingfoil and keep in the refrigerator for a couple of hours or more.

Add the fruit to the custard sauce. Serve chilled. 

Pour 3 cups milk in the inner steel insert and secure the lid. It does not matter if the steam release vent is on 'venting' or sealing'. Press the yogurt button and then press it a second time to bring it to the boil setting. When the milk is boiled, the pot will beep. Remove the lid and switch to sauté (medium).

Stir in the honey.

Dissolve the custard powder in 6 tablespoon cold milk and add this in a thin stream over the hot milk. Stir the milk constantly and vigorously with your other hand.

Remove the insert from the pot once the milk thickens and becomes a sauce but continue stirring it for another 2-3 minutes. Let it cool down completely.

Transfer the sauce to a bowl and keep in the fridge until chilled. Then take it out and add the fruit to the custard. Serve chilled.