Preheat oven to 325°F.

Add pistachios, confectioners' sugar and 1/8 teaspoon sea salt to a food processor and process for about 5 minutes, reducing the mixture to somewhat coarse rubble.

In a medium saucepan over medium heat, combine 3/4 cup of the pistachio mixture with the milk and cream. Bring mixture to a gentle simmer. Drop the heat down to just maintain the simmer and cook for 5 minutes. Remove from the heat, cover and let steep for 20 minutes.

While you are waiting, prep the chocolate, egg yolks and ramekins. Place chocolate in a large bowl and set aside. In another large bowl, whisk together the egg yolks, white sugar and a pinch of salt until the yolks turn pale yellow. Set aside. Place 6 small ramekins (or oven-proof bowls) into a baking dish. Bring a kettle of water to a boil (to be used for the water bath).

After the 20 minute steeping period, turn the heat back to medium under the pot with pistachio-milk mixture. As soon as the mixture comes back to a simmer, carefully pour through a fine-mesh basket strainer into the bowl with the chocolate. Press down on the pistachio solids to extract all liquid. Whisk the chocolate and infused milk until smooth and well combined.

While whisking, slowly pour the chocolate mixture into the bowl with the yolks. If you go too fast here you will scramble the eggs! Keep on whisking until everything is well-combined.

Ladle the mixture into the 6 prepared ramekins. Carefully fill the baking dish with boiling water halfway up the sides of the ramekins. Cover tightly with foil and prick all over with a fork. Transfer to the oven and bake until the pots de creme are set, but still a bit wobbly (35 to 45 minutes). Around minute 30, I tested mine by unwrapping the foil then shaking the baking dish gently. They were a bit too wobbly, so I recovered and baked a bit longer.

Cool to room temperature, then cover the pots with plastic and chill for several hours until firm.

To serve, dollop whipped cream on top, then finish with a sprinkling of the pistachio-sugar mixture.