Steps
Preheat your oven to 325°F (160°C).
In a saucepan, combine the heavy cream, milk, and rosewater. Heat until just simmering, then remove from heat.
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Strain the mixture through a fine sieve into a measuring jug to remove any lumps.
Pour the mixture into a ramekin and place it in a baking dish filled with hot water (bain-marie).
Bake for 30-35 minutes until set but still slightly jiggly in the center.
Remove from the oven and let cool, then refrigerate for at least 2 hours or until chilled.
Before serving, sprinkle powdered sugar on top and caramelize with a kitchen torch until golden brown.
Garnish with crushed pistachios before serving.