To start, prepare the cardamom infusion for the custard; take the cardamoms and open them, then put them in a pot with the milk. Put the pot over medium heat and warm until the milk is warm and steaming, but not boiling, then switch off the heat and set aside to infuse for 20-30 minutes.
While the milk cools down, prepare the fruit base; put the pear cubes, sweetener, and vanilla essence in a bowl and mix well. Once the pears are all well coated, divide them into four equal parts and plate them in four separate, mono portion ramekins.
In another bowl prepare the crumble topping; put the butter and flour together and mix with hands until big clumps of well mixed, uniform dough form. Once these big clumps are formed, add the sweetener and flaked almonds, mix well, then sprinkle in equal parts on top of the four pear filled ramekins. These are now ready to be baked in an oven preheated to 170 degrees Celsius (fan oven - or gas 5, or 190 degrees Celsius static oven) for 30 minutes covered with foil, then for a further 20-30 minutes uncovered, until the crumble topping is browned and the sweetened juices of the pears are bubbling.
While this bakes, finish preparing the custard. In a bowl mix together the egg yolks, vanilla essence, and sugar until uniform, then add the flour and mix well.
Filter the cardamom-infused milk to remove the cardamom pieces and seeds, then put back in the pot and warm up again; once steaming, slowly start adding it to the egg mixture, while whisking to get a smooth, silky custard.
Add the still liquid custard to the pot used before for the milk and bring to the boil, while stirring with a spoon, preferably wooden, until of the desired consistency.
Serve the custard with the crumble!