Preheat the oven to 350 F (180 C).
Heat the milk with half of the sugar, the vanilla, and the cardamom in a saucepan until it boils.
Reduce the heat and let the milk simmer gently for 15 to 20 minutes.
Add the cream and remove from heat.

Meanwhile, beat the eggs, the egg yolks, and the remaining sugar for 1 to 2 minutes.
Add the ground almonds, the cherongi (or pine) nuts, the tonka bean, the mace, the rose water, and the salt, and beat for 1 more minute.

Remove the vanilla and cardamom from the warm milk.
Pour the milk in a thin stream into the egg mixture while whisking constantly.
Pour into 8 individual ramequins.
Place the ramequins in a deep dish that can go in the oven.
Pour 1/2″ (1 cm) of hot water into the dish.
Bake until the creams are firm, about 20 to 25 minutes.
Serve warm or cold.