In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.

While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.

Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly.

Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.

(If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.

Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.

Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don't bother making "perfect" layers).

Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).