Crème Caramel Filled with Whipped Cream and Topped with Pistachio Nuts

• 6 cups milk

• ½ vanilla bean

• 4 eggs plus 4 yolks

• ⅔ cup superfine sugar plus ⅓ cup

• ⅛ teaspoon salt

• ½ pint heavy cream

• 1 to 2 tablespoons superfine sugar

• 2 teaspoons vanilla

• ¼ pound pistachio nuts, chopped and toasted

1. Preheat the oven to 350°F.

2. Mix together in a saucepan 2 cups of the milk, the ⅔ cup of sugar and the vanilla bean. Place over medium high heat and bring to a scald, or to the point at which steam begins to rise from the surface and foam appears around the edge of the pan. Remove the pan from the stove and set to cool while you caramelize the mold.

3. Place a 10” ring mold in the oven.

4. Sprinkle the ⅓ cup of sugar over the surface of a 10” heavy skillet. Place over medium-high heat. Watch the sugar carefully, and as soon as it begins to melt, lift the pan over the burner and tilt it slowly around so that the sugar melts evenly.

5. As soon as the sugar turns a warm amber color, remove the pan from the stove. Work quickly so that the syrup does not cook further and develop a burned bitter taste. Take the mold from the oven and pour the caramel into it. Tilt the mold around until the bottom is evenly lined with the syrup. Set aside and finish making the custard.

6. In a large bowl lightly beat the eggs and the yolks. Add the salt and the rest of the milk. Pour in the cooled milk mixture and remove the vanilla bean. Stir well and strain into a pitcher for easy pouring into the caramelized mold.

7. Fill the mold with the custard. Then set the mold in a slightly larger pan and place it in the center of the middle rack of the oven. Pour boiling water around the mold to about an inch from the top of the pan.

8. Bake for 35 to 40 minutes. The custard is done when a knife inserted in the center comes away clean.

9. Serve the crème caramel at room temperature. To remove it from the mold, run a knife around the sides. Place a serving dish over the mold and quickly invert. Gently lift off the mold. Fill the center with vanilla-flavored whipped cream and sprinkle generously with chopped toasted pistachio nuts.

NOTE: To prepare the pistachio nuts, spread them out in a shallow baking pan and roast them in a 400°F oven for 4 minutes. When they have cooled, slip off the skins and chop the nuts coarsely.