Preparation / Directions:
Prepare Custard Sauce. Move oven rack to lowest position. Heat oven to 400 degrees. Grease six 10-ounce custard cups or 4-inch ramekins. Place damp towel on work surface, long side facing you. Cover with plastic wrap or waxed paper. Place phyllo sheets on plastic wrap. Cover with plastic wrap.
Fold sheets crosswise in half. Unfold sheets one at a time, brushing each with margarine. Remove plastic wrap. Working quickly, fold top sheet crosswise in half. Carefully lift sheet and gently ease into custard cup, folding top edge under to form a loosely ruffled edge. Repeat with remaining phyllo sheets, replacing plastic wrap to keep sheets covered until needed. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes.
Carefully remove to wire rack; cool. Dust with powdered sugar. Place phyllo cups on dessert plates. Divide fruit evenly among cups. Serve with Custard Sauce. CUSTARD SAUCEMix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in vanilla. Refrigerate 30 minutes, stirring occasionally. (If custard curdles, beat vigorously with wire whisk or hand beater until smooth.) Serve warm or chilled. Cover and refrigerate any remaining sauce.