Preheat oven to 175°C.

In a mixer jar take all ingredients except the pistachios.

Grind to a smooth thick batter.

Take two ramekins and fill them with the mixture.

Top with sliced pistachios and place it inside a tray filled with water.

Bake for 20 - 25 minutes or until the top is golden. The centre will still be soft.

Remove from oven and allow it to cool completely.

Cover the ramekins with cling film and refrigerate overnight.

The next day, remove the wrap and serve it chilled.