1. Place 54 cup each strawberries and blueberries in each of 4 dessert dishes; chill.
2. In small saucepan, heat together skim milk, egg, sugar and nutmeg. Cook over low heat, stirring constantly until mixture thickens and lightly coats back of wooden spoon.
3. Chill custard for at least 1 hour; spoon over chilled fruit.