Ingredients

• 300 g fresh cream
• 200 g milk
• 160 g sugar
• 130 g shelled pistachios
• 15 g corn starch
• 6 yolks
• vanilla

whisk milk with 100 g of pistachios, flavored with 1/2 vanilla pod, add the cream and bring everything to a boil.
Jumbled up the yolks with 100 g of sugar, then add the corn starch and pour the pistachio mixture over it, removing the vanilla bean.
Put on the fire and cook until boiling, then distribute the mixture in 6 cocotte and let cool.
Sprinkle the surface of the pistachio cream with 1 tablespoon of sugar, then burn it with a torch, until a brown crust begins to form. Alternatively, prepare a caramel by following the directions below.
Complete with chopped pistachios and serve.

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