Bring milk, cream, 3 tablespoons of sugar and 1 pinch of salt to the boil in a saucepan, remove from heat, leave tea bags to steep for approx. 10 minutes
Whisk the egg and egg yolks, stir into the milk with 40 g pistachios. Place 4 ovenproof moulds (approx. 100 ml content) in a fat pan of the oven, pour in egg-milk. Put the fat pan into the preheated oven (electric cooker: 125 °C/recirculating air and gas: not suitable) and pour boiling water on it so that 2/3 of the moulds are in water. Cook for 50-60 minutes. Carefully remove from the fat pan and allow to cool
Sprinkle evenly with 1 tablespoon of sugar each. Caramelise with a gas burner. Arrange crème brûlée sprinkled with 1/2 tsp. pistachios
Waiting time approx. 10 minutes