Pot de crème "Turkish Coffee"

Ingredients:

• 1 and 2/3 cups + 0.5 cups heavy cream
• 1/3 cup crushed cardamom pods
• 4 very large egg yolks, room temperature
• A pinch of coarse salt
• 0.5 cup granulated sugar
• 1.5 tbsp instant espresso
• 0.5 tsp vanilla extract
• 1 tbsp powdered sugar
• 1/3 cup ground pistachios

Preparation:

1. In a saucepan over medium heat, bring 0.5 cups of cream to a boil. Remove from heat, add cardamom, cover, and let steep for 30 minutes.
2. Preheat oven to 160°C (325°F). Bring a large saucepan or kettle to a boil. Place a folded, damp tea towel in a 2-quart baking dish; place 8 espresso cups on top (the towel will help prevent the cups from sliding).
3. Whisk the egg yolks in a bowl with salt. Return the cream to medium heat, add the sugar, and bring to a boil, stirring constantly until the sugar dissolves. Strain the cream into the egg yolks, whisking constantly. Add the espresso and vanilla. Pour into a liquid measuring cup, then divide among the coffee cups.
4. Place the baking dish in the oven and pour boiling water into it until it reaches halfway up the cups. Cover the dish tightly with foil and bake until the custard is set around the edges but still jiggly in the center, 35–45 minutes.
5. Let the cream cool in the double boiler for about 10 minutes, then transfer the cups to a wire rack and let cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), then with plastic wrap. Refrigerate until set, at least 2 hours.
6. Using a mixer, beat the remaining 1/2 cup of cream with the powdered sugar until soft peaks form. Place a spoonful of whipped cream into each cup and sprinkle with chopped pistachios.