Combine first 4 ingredients in a medium mixing bowl; beat well. Add flour, beating until well blended; stir in vanilla.
Heat oil in a small Dutch oven to 375°. Dip timbale iron into hot oil; drain off excess oil. Dip hot iron halfway into batter; return to oil, and fry 2 to 3 minutes or until golden brown. Remove from hot oil. Gently loosen timbale from iron; drain. Repeat procedure with remaining batter.
Fill each timbale with 1/4 cup Vanilla Custard; top with fresh fruit. Garnish with whipped cream, if desired. Serve immediately.
Note: If timbales are not crisp, batter is too thick; stir a small amount of milk into batter.