Espresso Flavored Custard

This custard is good if your a coffee lover.
Don't forget to top with real whipped cream.

Ingredients:
1 2/3 cups plus 1/2 cup heavy cream
4 large egg yolks
Pinch of salt
1/2 cup granulated sugar
1 1/2 tablespoons instant espresso
1/2 teaspoon vanilla extract
1 tablespoon confectioner's sugar
1/3 cup ground pistachios

Directions:
Bring 1 2/3 cups cream to a boil
in a saucepan over medium heat.
Remove from the heat,
cover and let steep 30 minutes.
Preheat the oven to 325 degrees F.
Bring a small pot of water to a boil.
Place a folded damp kitchen towel
in a 2-quart baking dish,
arrange 8 espresso cups in the dish
(the towel will keep the cups from moving).
Whisk the egg yolks and salt in a bowl.
Return the cream to medium heat,
add the sugar and bring to a boil,
stirring to dissolve the sugar.
Strain the cream into the egg yolks,
whisking constantly. Stir in the
espresso and vanilla until combined.
Transfer to a liquid measuring cup,
then divide among the espresso cups.

Place the baking dish in the oven
and pour boiling water into the dish
until it reaches halfway up the
outside of the espresso cups.
Cover the dish tightly with foil
and bake until the custard sets
around the edges but still
jiggles in the center, 35 to 45 minutes.
Let the custards cool in the water bath,
about 10 minutes, then transfer
to a rack to cool completely,
about 30 minutes.
Cover each cup with parchment paper
(to absorb condensation),
and then plastic wrap.
Refrigerate at least 2 hours.
Whip the remaining 1/2 cup cream
and the confectioner's sugar
with a mixer until soft peaks form.
Top each pot de creme with a dollop
of whipped cream and sprinkle with pistachios.