To make the vanilla custard, combine 1 cup milk, corn starch, vanilla paste and sugar in a saucepan. Whisking constantly, bring the mixture to a low simmer over medium-low heat and allow it to thicken slightly.
Slowly add the remaining milk, allowing the mixture to thicken more between additions. Remove from the heat.
Whisking, slowly pour ½ cup of the hot milk mixture into the whisked egg yolks, to temper.
Whisking, slowly pour the tempered egg yolks into the remaining hot milk mixture.
Return the mixture to the heat and continue whisking until a thickened custard is formed.
Once the custard is thick enough to coat the back of a spoon, strain the mixture through a mesh sieve and set aside to cool.
To serve, spoon the custard into the bottom of a shallow bowl and garnish with a dash of nutmeg.
Top the custard with sliced stone fruits and fresh basil.