1 qt Heavy Cream
6 egg yolks
6 oz sugar
1 vanilla bean (split with seeds scraped)
3/4 cup Dumante Verdenoce Pistachio Liqueur
Heat cream and vanilla bean to a scald, set aside. In a bowl, whisk eggs and sugar together, and slowly temper the hot cream mixture into the eggs. Next, add the Dumante and whisk. Refrigerate the mixture for one day. Pour into ceramic baking dishes and bake in a water bath at 300 degrees until set.
Refrigerate overnight and finish by caramelizing sugar over the top. Enjoy!!