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1
Preheat the oven to 325 degrees F.
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2
Bring 2 quarts of water to a boil.
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3
Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios.
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4
Steep over medium-low heat 20 minutes, and then remove from the heat.
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5
Whisk together 1 cup of the sugar and the egg yolks in a large bowl.
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6
Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture.
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7
Add in the remaining cream, a little at a time, whisking constantly.
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8
When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl.
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9
Place 4 creme brulee ramekins into a 2-inch-deep baking pan.
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10
Evenly divide the custard between the ramekins, filling to the top.
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11
Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins.
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12
Cover with aluminum foil.
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13
Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes.
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14
Remove the ramekins from the water bath and refrigerate.
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15
Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes.
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16
When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes.
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17
Garnish with the blackberry-pomegranate mixture and serve immediately.
