Toast pistachios in a 300ºF/150ºC oven for 10 minutes. In a food processor, blend pistachios along with oil and almond extract. Turn into paste. Set aside. It can be stored for months.
Heat up heavy cream and vanilla; almost to the boiling stage. Remove from the heat – cover and let infuse for 20 min. Meanwhile, beat yolks and sugar. Mix hot cream and yolk mixture. Add pistachio paste; mix well and pass through a sieve. Store for up to 4 days in the refrigerator.
Preheat oven to 325ºF/165ºC. Place the ramekins or a single casserole dish in a baking pan or a large skillet. Stir up custard before pouring into ramekins. Blowtorch bubbles left on the surface. Carefully pour boiling water into the pan to come halfway up the sides of the ramekins and bake for 45 minutes. Then, turn off the oven and continue baking if the center of the creme brulée isn’t set (it will most likely occur if using a casserole dish). It should jiggle slightly in the center. Remove from the oven and transfer creme brulée onto a kitchen towel to cool. Refrigerate overnight prior serving.
With a paper towel, carefully remove any moisture that appears on the surface of the custard. Sprinkle some white sugar and blowtorch until the sugar melts and begin to caramelize, rotate ramekin as it goes. Garnish with a dark chocolate disk, crushed pistachios and a dry vanilla pod if desired. Enjoy!