In a 7 inch round spring form pan melt butter over low heat add graham cracker crumbs, combine and press down firmly, refrigerate.
Heat milk and cream until hot but do not boil, let cool to warm.
In a medium pot add egg yolks and sugar, whisk to combine, whisk in flour and vanilla, place pot over low heat add warm milk/cream mixture and continue whisking (do not stop stirring) until very thick, remove from pot and place in a glass bowl, cover with plastic wrap, make sure plastic is touching cream mixture, let cool 15 minutes then place in refrigerator until very cold, approximately 3 hours.
In a medium bowl mix together sliced fruit and sugar. Let stand 10-15 minutes mix to combine.
PUTTING IT TOGETHER
Remove base from fridge, cover with filling, spread evenly, then top with fresh fruit. Refrigerate an hour or even over night. Remove sides of spring form pan, slice and serve. Enjoy!