In a saucepan over a medium heat, add the milk and bring to the boil. Remove from the heat and allow to cool slightly. Whisk in the eggs and the sugar and return to the heat stirring constantly until the custard thickens. Remove from the heat and allow to cool.
In a separate bowl whisk the double cream until thick and creamy. Stir through the custard and the fruit, taking care not to over mix.
Spoon into six individual dishes and chill in the fridge for 1 hour prior to serving.