Pistachio Flan With Candied Pistachios

Prepare flan base: In a large bowl, combine egg yolks, eggs, sugar, vanilla and salt. In small bowl, combine milk and pistachio paste. Strain milk into egg mixture through fine chinois, using a ladle to press milk nut paste through. Add heavy cream to egg mixture, skimming the foam off the top with a ladle; set aside.

Prepare caramel: In small saucepan, combine water and sugar. Cook until caramel becomes amber color. Carefully pour hot caramel into ramekins; let cool.

Meanwhile, prepare candied pistachios: In med. saucepan, combine water and sugar. Cook until caramel becomes amber color; stir in shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely; roughly chop.

Preheat oven to 300°F. Pour flan base into prepared ramekins. Sprinkle chopped candied pistachios over base. Place ramekins in a shallow baking dish; add enough water until it reaches halfway up the ramekins. Bake until the custards set (they will have a uniform jiggle—similar to gelatin.)

Remove ramekins from baking dish and let come to room temperature. Refrigerate until ready to serve.