Pour the fruit juice into a medium saucepan and heat over low heat until just warm. Do not boil.

Sprinkle the gelatin powder evenly over the surface of the warm juice and let it sit for 5 minutes to bloom.

Stir the sugar into the juice and gelatin mixture until completely dissolved.

Prepare a jelly mold or Bundt pan by lightly greasing the sides with a neutral oil or cooking spray.

Pour the gelatin mixture into the mold and, if desired, add fresh fruit pieces evenly throughout the mixture.

Refrigerate the mold for at least 4-6 hours or until fully set.

While the jelly sets, prepare the custard. In a medium saucepan, heat the milk over medium heat until small bubbles form around the edges. Do not bring to a boil.

In a separate bowl, whisk together the egg yolks and sugar until thick and pale.

Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking constantly to temper the eggs.

Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.

Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.

Remove the custard from heat and stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate until ready to serve.

Once the jelly mold has set, carefully loosen the edges with a thin knife and invert the mold onto a serving plate.

Serve slices of the jelly mold with a generous drizzle of chilled custard on top or around the edges.