-
1
Bring 1 2/3 cups cream to a boil in a saucepan over medium heat.
-
2
Remove from the heat, add the cardamom, cover and let steep 30 minutes.
-
3
Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil.
-
4
Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).
-
5
Whisk the egg yolks and salt in a bowl.
-
6
Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar.
-
7
Strain the cream into the egg yolks, whisking constantly.
-
8
Stir in the espresso and vanilla until combined.
-
9
Transfer to a liquid measuring cup, then divide among the espresso cups.
-
10
Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups.
-
11
Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.
-
12
Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes.
-
13
Cover each cup with parchment paper (to absorb condensation), and then plastic wrap.
-
14
Refrigerate until set, at least 2 hours.
-
15
Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form.
-
16
Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.
-
17
Winning Coffee Recipe: Learn more about the winning cook, Denise Brown
-
18
Photograph by Kana Okada
