Preheat oven to 350 degrees. Place pistachios into food processor and pulse until ground up but not turned into a paste. Place into medium saucepan with cream, honey, salt, and vanilla bean. Whisk together. Place over medium heat until scalding but not boiling. Remove from heat and cover to steep for 30 minutes.
Strain cream mixture to remove chopped pistachios and vanilla bean. Discard pistachios. Split vanilla bean pod and scrape out flecks and put into cream mixture. Discard pod.
Place egg yolks in a medium bowl with almond extract and whisk until blended. Add 1/4 cup of cream mixture to the yolks to temper them. Whisk together and then add the rest of the cream mixture.
Place four ramekins into 13x9 baking pan. Ladle the custard mixture into the ramekins very gently. Fill ramekins almost to the very top, leaving about 1/2 inch.
Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 25-28 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were wide and shorter so they took 25 minutes.
Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.