Add the condensed milk and sugar and cook the mixture for nearly 15 minutes on low flame stirring in between to avoid getting burnt.
Cook till the milk is sticky and ivory in colour and cool the milk.
Whisk the eggs in a bowl with vanilla extract, cardamom and nutmeg powder until frothy.
Add the eggs to the cooled milk and mix well.Do not rush this step as the eggs will scramble if it’s added to hot milk. So make sure the milk is cooled before adding eggs.
Pour the mixture into individual ramekins or a baking dish and bake at 200 deg C for 45-50 minutes in a preheated oven.
Once done garnish with sliced almonds and pistachios and pop it back into the switched off oven for few minutes.