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1
Combine the cream and milk in a medium saucepan and bring to a simmer over medium heat.
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2
Stir in the pistachios, remove from the heat, cover, and refrigerate for at least 4 hours and up to 24 hours.
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3
Put six 8-ounce ramekins in a roasting pan.
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4
Put 1 cup of the sugar and 1/2 cup water in a small saucepan and bring to a boil over moderately high heat, stirring until the sugar is dissolved.
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5
Boil without stirring until the syrup begins to turn a light golden brown, about 5 minutes.
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6
Continue to boil, swirling the pan occasionally, until the syrup is a deep amber color.
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7
Immediately divide the caramel among the ramekins, tilting if necessary to coat the bottoms.
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8
Put a rack in the center of the oven and preheat the oven to 325F.
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9
Add 1/4 cup of the remaining sugar and the pistachio paste to the cream mixture and bring to a simmer over medium heat.
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10
Whisk together the yolks, eggs, salt, and remaining 1/4 cup sugar in a medium bowl until pale.
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11
Slowly whisk the warm cream mixture into the eggs and whisk until combined.
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12
Whisk in the amaretto.
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13
Strain the mixture into a large bowl and then ladle the custard into the prepared ramekins, filling each one three-quarters full.
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14
Carefully add enough warm water to the roasting pan to reach halfway up the sides of the ramekins.
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15
Bake in the middle of the oven until the custard is just set but still trembles slightly in the center, 40 to 50 minutes.
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16
Transfer the ramekins to a wire rack and cool at room temperature for 30 minutes.
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17
Chill, loosely covered, for at least 2 hours and up to 24 hours.
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18
To unmold, invert a plate over each ramekin and invert the custard onto the plate.
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19
(The custards can also be served in their molds.)
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20
Top with raspberry whipped cream and garnish with fresh raspberries and mint sprigs.
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21
Combine the raspberries and granulated sugar in a small saucepan and cook over medium-high heat until the sugar is melted, the raspberries are soft, and the mixture is thickened, about 8 minutes.
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22
Remove from the heat and let cool completely.
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23
Combine the cream, confectioners sugar, amaretto, and vanilla in a large bowl and whip until stiff peaks form.
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24
Gently fold in the raspberry mixture.
