Peel the pistachios if they have shells on and rinse them if salted. Toast in a preheated oven at 180C until fragrant (5-10min) and then chop once cooled down.
Put the cream and milk in a pot with half the sugar on medium heat until a nice amount of steam comes out (don't let it actually boil).
Whisk the other half of the sugar into the egg yolks and do it as soon as you mi them because if not the egg yolks form a skin that cannot be dissolved. Also add the cocoa powder to the yolks in small amounts. Sift it as you do so to trap any large lumps of cocoa.
Add about a third of the steaming milk onto the yolks and whisk really fast to incorporate. If you take too long the yolks will cook into lumps.
Add the rest of the milk confidently as now the yolks won't scramble.
Mix half the pistachios into the mix and fill the ramekins up to the line they have inside. Then add the rest of the pistachios into each mould and carefully mi them in.
Take to a preheated oven at 120C on a bain marie with boiling water for 40-50min or until it only jiggles slightly if you move it.
Let them come to room temperature and then take them to the fridge for at least 4 hours and a maximum of 4 days.
Take them out and add a teaspoon of sugar on top. Move it around tapping it gently so the sugar spreads in a thin layer. Clean the edges if sugar has stuck there.
Blowtorch until caramelized or take to the top shelf in the oven with the broiler on maximum (keep an eye on it, it happens fast!)
Wait for the sugar to cool down and decorate.