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1
Preheat oven to 350F.
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2
Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray.
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3
Combine 2/3 cup sugar and 3 tablespoons water in heavy small saucepan.
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4
Stir over medium heat until sugar dissolves.
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5
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 10 minutes.
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6
Immediately pour caramel into prepared cake pan.
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7
Using pot holders to protect hands from hot caramel, rotate pan to coat bottom (not sides) of pan.
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8
Cool.
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9
Whisk remaining 1/3 cup sugar, eggs, vanilla and salt in medium bowl to blend.
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10
Whisk in milk and cream.
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11
Pour custard mixture through sieve into caramel-lined pan.
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12
Place pan with custard in roasting pan.
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13
Pour enough hot water into roasting pan to come halfway up sides of cake pan with custard.
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14
Bake custard until center no longer moves when pan is gently shaken and knife inserted into center comes out clean, about 1 hour.
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15
Remove custard from roasting pan.
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16
Cool 15 minutes.
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17
Chill uncovered until cold, at least 6 hours or overnight.
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18
Run small knife between pan and custard to loosen.
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19
Place platter atop custard.
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20
Firmly hold pan and platter together and invert, shaking gently to unmold custard onto platter.
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21
Sprinkle custard with pistachios and serve.
