PREPARATION

Preheat the oven to 302°F. Scrape the vanilla pod to the milk. Put the stick and bring to a boil. Let – off the fire – 10 minutes to rest.

Heat the sugar with 2 tbsp water: not stir, but move the pan occasionally to and fro, until the caramel is golden. Take off the fire. Stir with a wooden spoon 3 tbsp water and salted butter. Beat the egg yolks and sugar until frothy with.

Fish the vanilla pod from the milk. Pour the caramel and bring to the boil. Whisk the egg mass. Divide the cream into 4 buttered ramekins and place in the oven for 30 minutes. Allow to cool and cook for 2 hours in the refrigerator. Sprinkle with chopped pistachios.