In a heavy bottomed saucepan, bring the milk to boil along with condensed milk and vanilla pod (split the pod and scrape out the vanilla into the milk and also add the empty pod into the milk).

Check the milk for sweetness and add more condensed milk if necessary.

Once it has boiled, turn off the heat and let it cool down.

In the meanwhile, in a separate large bowl, take the yolk an mix it with corn flour and vanilla essence. Add a tbsp of milk to help in making a smooth paste.

Once the milk has cooled down, slowly pour it in the bowl of the yolk paste while stirring constantly to make sure that the paste has completely dissolved in the milk.

Now take the saucepan back to the flame and strain the milk into the sauce pan.

On a medium heat at first and then at low heat, continue cooking the milk.

Add the nutmeg powder and stir. You need to stir constantly while keeping the heat low so that the egg doesn't scramble or the milk doesn't split.

While stirring for about 5 to 6 minutes, you will start to notice that the milk is getting thicker. At this point, it is upto your judgement or I would say, preference, for the amount of thickness of the milk. Just remember that once the back of the spoon is coated with the custard base, it should work alright. Also, when the custard cool down, it thickens up further.

Once you have achieved your desired consistency, turn off the heat and let the custard cool down.

Add the chopped fruits and nuts. It is not necessary that you add only 2 cups of chopped fruits. Use as much as you want depending on the amount of liquid that you will like in the custard.

Keep the custard in the refrigerator and serve chilled.