Directions

In a large bowl, mix cream, milk, honey, salt, and pistachio cream and place over fire to heat. Add egg yolks and vanilla, and toss to combine. Pour over the top, quickly whisking. Divide the ingredients into six ramekins. Stand ramekins in a roasting tray and fill half-way with boiling water. Bake in the preheated oven at 175 degrees C for about 25 minutes. Let it cool in the oven, and then transfer in the refrigerator to chill for 4 hours. Pour some sugar and use a blowtorch on the sugar to make a caramel. Garnish with chopped pistachios and serve.

Ingredients