If using homemade condensed milk, put it in the blender for a minute and puree. This will make sure all the chunks of caramelized milk are small enough to go through a sieve later.

Preheat oven to 325 degrees F.

In a medium mixing bowl, whisk together the egg yolks and sugar until blended together.

In a small saucepan, mix in the condensed milk and cream. Bring to a simmer.

Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly as you pour.

Strain the egg and milk mixture (to take out any lumps of cooked egg) into a measuring cup with a pouring lip.

Stir in the cardamom and fennel pollen.

Pour the mixture into 4 oz ramekins. Cover each ramekin tightly with foil.

Place the cups into a roasting pan or another deep dish that will hold all the ramekins.

Place the pan in the oven and pour boiling water into the pan so that the ramekins are halfway submerged in water.

Carefully close the oven and bake for about 35 to 45 minutes.

The custards should be set but still jiggly in the center.

Remove from water bath and let cool for 30 minutes. Refrigerate for at least 2 hours before serving.