Pistachio Creme Caramel

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup unsalted pistachios, chopped
• 1 1/2 cups sugar
• 2 tablespoons pistachio paste
• 3 large egg yolks
• 2 large eggs
• 1/8 teaspoon fine salt
• 1 tablespoon amaretto or 1/4 teaspoon almond extract
• Raspberry Whipped Cream (recipe follows)
• Fresh raspberries, for garnish
• Fresh mint sprigs, for garnish
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 cup heavy cream, very cold
• 2 tablespoons confectioners sugar
• 2 teaspoons amaretto or 1/8 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• (Makes about 2 1/2 cups)

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

heavy cream, milk, unsalted pistachios, sugar, pistachio paste, egg yolks, eggs, salt, almond extract, cream, fresh raspberries, mint sprigs, fresh raspberries, sugar, heavy cream, confectioners sugar, almond extract, vanilla

Taken from www.epicurious.com/recipes/food/views/pistachio-creme-caramel-382861 (may not work)