Preheat the oven to 180°C and grease a non-stick baking tray.
Brush three sheets of filo with melted butter and stack them on the tray.
Mix nuts, sugar, cinnamon, and nutmeg, then sprinkle half over the pastry.
Layer three more buttered filo sheets, the remaining nuts, and four final buttered sheets.
Score a diagonal lattice into the top layers of pastry with a sharp knife.
Bake for 20 to 25 minutes until golden-brown.
Boil 200ml water with sugar and orange zest to create a syrup.
Stir in orange juice and allow the syrup to cool.
Drizzle the syrup over the hot baklava.
Preheat the oven to 200°C for the nectarines.
Toss vanilla seeds with sugar and orange zest.
Place nectarines in a tray and scatter with the sugar mixture and orange juice.
Bake for 15 to 20 minutes until softened.
Heat milk and cream in a pan until just boiling.
Crush sugar and cardamom pods using a pestle and mortar.
Beat egg yolks with cardamom sugar and slowly whisk in the hot milk mixture.
Strain the mixture back into a clean pan.
Thicken over low heat without letting it boil.
Serve baklava squares with nectarines, syrup, and custard.