(2½) tbsp sugar, plus more for topping (about 2-3 tbsp)
(½) tsp pure vanilla extract
(2) egg yolks
(½) cup pistachios, unsalted and shelled, plus more for garnish (optional)
(1) cup heavy cream
directions.
Preheat the oven to 325ºF
Toast pistachios for about 5 minutes in oven, then set aside to cool
Heat heavy cream in a medium sauce pan over medium heat until the cream has warmed (about 5 minutes)
Combine pistachios and sugar in a food processor and process until pistachios are roughly chopped
Add pistachio/sugar mixture and vanilla extract to heated cream and cover, let steep for 20 minutes
While pistachios are steeping, bring a large pot of water to a boil
Using a damp kitchen towl or nut-milk bag filter the cream into a bowl, discard of pistachios
In a separate bowl whisk the egg yolks and add a couple tablespoons of the warm cream mixture to temper the eggs
While continuously whisking, slowly add the remaining cream to the egg yolks
Divide cream mixture into 2 gratin dishes
Place gratin dishes in a roasting pan and add the boiling water to the pan until the water level reaches about halfway up the gratin dishes (you just made a hot water bath!)
Cover roasting pan with aluminum foil and place on the middle rack of the oven — carefully! Don’t go spilling the hot water!
Bake for 25 minutes until the custard are set
Remove from oven and roasting pan and allow to cool on the counter for a few minutes
Place custard in refrigerator and chill for at least 1.5 – 2 hours — you can cover with saran wrap and keep in the fridge for up to 3 days
When you’re ready to enjoy, bring custard to room temperature and sprinkle 1 tablespoon of sugar over the custard
Using a kitchen torch, torch the sugar until is bubbles and browns — allow to sit for a minute
Add a second layer of sugar and torch once more until sugar is browned
filter the cream into a bowl, discard of pistachios
