For the Flan base
In a large bowl, combine egg yolks, eggs, 1 1/8 cup sugar, vanilla, and salt.

Combine milk and pistachio paste. Strain 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.

For the Caramel
In a saucepan, add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber color. Carefully pour hot caramel into ramekins. Let cool before adding flan base.
Garnish with Candied Pistachios (recipe below) before serving.

For the Candied Pistachios
In a saucepan add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Roughly chop.

To Assemble
Pour pistachio flan base into prepared ramekins. Sprinkle chopped candied pistachios over custard. Place ramekins in a shallow baking dish, add enough water until it reaches halfway up the ramekins. Bake in a 300˚ F. oven until the custards set. They will have a uniform jiggle- similar to jello.

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