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In a small bowl, combine ¼ cup of milk with custard powder and cocoa powder. Whisk well making sure that there are no lumps. Set aside.
Combine the remaining 2 cups of milk and sugar in a heavy bottomed sauce pan and bring to a simmer.
Once the milk comes to a low boil, remove from heat and slowly stir in the custard powder mixture while whisking continuously.
Put the pan back on heat and cook on medium-low flame, whisking continuously until the mixture thickens, about 2-3 minutes.* The mixture should coat the back of the spoon.
Remove from heat and pour into a medium bowl. Stir in vanilla extract. Place a clingwrap right on the surface of the custard to avoid skin formation. Then let the mixture cool completely. Refrigerate for at least 4 hours before serving.
To serve, top with fruit, cookie crumbs, chopped nuts and enjoy.