Combine powder, sugar and 1 tbsp of milk to a paste in saucepan, add remaining milk and heat to just under the boil. Cook 5 minutes or until thickened, stirring, then remove from heat and let cool 2 minutes. Stir in the vanilla and lemon zest and chill before serving.
Can be made 1-2 days in advance.
Combine the fruit, 2 tbsp water, honey and brown sugar in a small saucepan, bring to a simmer and cook 6-8 minutes, stirring frequently, until the fruit begins to break down.
Whisk together cornstarch and water (or juice) in a small dish until smooth.
Stir the slurry into the cooking mixture and simmer, stirring for 1-2 minutes until thick and the fruit is coated.
Can be used warm over pancakes and waffles, for this parfait cool completely.
Can be made up to 5 days in advance.
For Granola Topping
Preheat oven to 275F. Line a baking sheet with parchment.
Combine all ingredients in a small mixing bowl - I find tossing and mixing by hand works best - until everything is evenly coated.
Spread evenly on the lined sheet, as close to one layer as possible.
Bake for 20 minutes, then rotate the pan in the oven. Bake a further 10-15 minutes, or until the oats are crispy, toasted and mostly dry.
Cool completely on sheet, then stir to get the clusters.
Store in an airtight tin. Can be made up to 10 days in advance.
Layer an even smount of custard on the bottom of each serving dish.
Top with a generous amount of fruit, then add equal amounts of granola to the top of each dish.