For the pastry cream

1. Bring the milk and vanilla bean to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.
3. Still whisking, drizzle in about 1/4 cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle.
4. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
5. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold.

For the phyllo cups/basket

1. Lightly grease a 12 muffin/tart tins and set aside.
2. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
3. Press each square into prepared cup. Bake in center of 180°C oven for about 5-8 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo.
4. Once cool,top with pastry cream and fruits. Glaze the fruits with some melted apricot jam.