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1
In a food processor, grind the pistachios until finely chopped, taking care not to create a paste.
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2
In a small saucepan, combine the heavy cream, vanilla bean, honey, salt, and chopped pistachios. Bring the mixture to a simmer, give it a stir, then let it steep for 30 minutes so that those amazing flavors can infuse with the cream.
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3
In a medium bowl, give the egg yolks a gentle whisk.
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4
Preheat your oven to 350u00b0 F, then place 4 small oven-safe dishes or ramekins in a roasting pan filled with enough water to reach halfway up the sides of the little dishes.
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5
Slowly add the warm cream mixture to the eggs while whisking. Use a fine mesh sieve to strain the cream and yolk mixture into a bowl.
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6
Divide the custard between the four dishes (about 1/2 cup for each serving).
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7
Carefully transfer the roasting dish to the oven and bake until the custard is just set around the edges but still a bit jiggly in the middle, about 20 to 25 minutes
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8
Let the custards cool in the pan, then refrigerate until set, about 4 hours.
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9
To add that deep, caramelized cap, sprinkle a thin, even layer of sugar on one of the custards. Use a torch to melt the sugar. You don't want to add color at this point. Add another thin layer of sugar and again melt using a torch. The third round, add a slightly thicker, even layer of sugar, then torch it so that it's deeply caramel in color.
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10
Repeat the process to the rest of the custards and serve right away.
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11
The custards can be made 3 days in advance, but the torching should be done just before serving. It's a really great way to show-off to your guests and add some entertainment to the evening.
