Mix the corn starch into the cold milk. In a large container, whisk the eggs and sugar until the mixture whitens.
Add the mixed corn starch and the cream. Mix well
Cut the plums in half, remove the stones, and then cut them into quarters. Place the blueberries into two ramekins, raspberries in two others, and finally the plum quarters in two more.
Sprinkle the fruit with one tablespoon of sugar per ramekin. Pour in the cream/milk/egg mixture without overfilling the ramekins.
In the remaining cream/milk/egg mixture, add the shredded coconut, lime zest, raisins, and fill the last two ramekins.
Preheat oven to 150°C.
Scatter the almonds flakes onto the raspberry ramekins, and the crushed pistachios onto the blueberry ramekins. Sprinkle the plum ramekins with icing sugar.
Bake in the oven for 20/25 minutes.