Put the milk in a pot on the stove to boil with the split and scraped vanilla pod, cinnamon stick and the whole nutmeg. Once they come to a boil, add sugar, mix and allow it to boil for about 20 minutes. Then let it cool and strain it.
Separately, beat the egg yolks well and while constantly whipping, pour the milk in a thin trickle to them. Pour the finished cream in oven-safe bowls, on the bottom of which you have placed cleaned and dried fruits.
Arrange the egg cream bowls in a tray in a water bath, with water up to the middle of the bowls. Put them to bake at 356°F (180 °C) for 20 minutes.