In a small saucepan, whisk together milk, maple syrup, egg yolks and cornstarch until smooth; cook over medium-low heat, whisking constantly, for 2 to 4 minutes or until boiling and thickened.

Arrange fruit in 4 individual serving dishes; pour hot custard over. Cover and refrigerate for 1 hour or until cool. Yield: 4 servings Typed in MMformat by cjhartlin@email. Msn. Com