Method:

1. In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.

2. Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.

3. Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.

4. Lightly butter the bread from both sides and toast to make them crisp.

For Serving:

5. Spread custard generously over toasted bread and garnish with pistachios