Before anything else, heat your oven to 325°F (160°C). This gives the oven time to reach the perfect temperature for baking the custards.

In a medium saucepan, combine the heavy cream and pistachio-flavored cream spread. Heat over medium-low until steaming but not boiling. Be attentive not to scorch the cream. While that's heating, whisk together the egg yolks, sugar, vanilla extract, and salt in a separate bowl.

Once the cream is warm, slowly add a small amount to the yolk mixture while whisking. This process, known as tempering, prevents the eggs from curdling. Gradually whisk in the remaining cream until fully combined.

To ensure a silky texture, pour the custard mixture through a fine mesh sieve into another bowl or pitcher. Discard any bits that don't pass through.

Divide the custard evenly among ramekins. Place these in a baking dish. Add hot water to the pan until halfway up the sides of the ramekins. This water bath will help the custards cook evenly.

Transfer the baking dish to your preheated oven. Bake for about 30-35 minutes or until the edges are set but the centers still jiggle slightly. Keep an eye on them!

Remove the ramekins from the water bath. Let them cool at room temperature for a bit, then refrigerate for at least 2 hours or overnight.

Once your custards are fully chilled, it’s time to create that signature crunchy top. Sprinkle a thin layer of superfine sugar across each custard. Using a kitchen torch, caramelize the sugar until golden brown. If you don’t have a torch, you can place them under a broiler for just a few moments, watching closely so they don’t burn.

Let the sugar cool and harden for a moment, and your Pistachio Crème Brûlée is ready to serve. Crack that sugary top and enjoy.