Prepare vermicelli by bringing a saucepan filled with a few inches of water to a rapid boil over medium high heat. Add vermicelli and boil until cooked through and softened, about 5 to 10 minutes. Drain, rinse with cold water, and set aside.

Prepare jelly crystals according to package instructions. Allow it to set. Once it is completely cooled, cut into small pieces.

Whisk together ½-cup milk and custard powder in a small bowl. Set aside.

Combine remaining 6-cups milk and sugar and bring to a boil over medium high heat. While stirring, slowly drizzle in custard powder and milk mixture. Cook until the custard begins to thicken, about 3 to 4 minutes. Stir in prepared vermicelli and nuts and remove from heat. Cool completely.

Once the custard has come to room temperature, stir and check its consistency. The custard should have a loose consistency to where it can be sipped with a spoon (but also thick enough to where it can coat a spoon). If the custard is too thick, gently whisk in ½ to 1-cup of heavy whipping cream to reach desired consistency.

Gently fold in fruits and prepared jelly crystals. Refrigerate until ready to serve.