Boil the milk in a large saucepan.

Add sugar and condensed milk to the boiling milk.

Simmer and stir for 15 minutes until the sugar has dissolved.

Turn off the heat and let the mixture cool to room temperature.

In a separate bowl, whisk eggs, nutmeg, cardamom powder, and vanilla extract lightly.

Once the milk has cooled, gently add the egg mixture to it and combine.

Grease a baking dish or individual ramekins with oil or butter.

Pour the custard mixture into the prepared dish(es).

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) for 10 minutes.

Place the baking dish in the oven and bake for 40 minutes or until the top is golden brown.

Turn off the oven and spread slivered almonds on top.

Put the baking tray back in the turned-off, warm oven for a short time.

Refrigerate the custard for 6-8 hours to set.

Serve chilled.