Pistachio Creme Brulee with Blackberries and Pomegranate

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I made this Saturday evening for Easter Sunday Brunch.
Everyone agreed that it was absolutely delicious and well worth overcoming the challenges I faced in making it.
First we live in the mountains outside of Denver, there is no pistachio paste within 45 miles of us. I made my own. Thank heavens I had made almond paste and marzipan years ago.
The worst problem was that the recipe calls for a oven temperature of 325 degrees for 25-30 minutes. I checked them after 25 minutes and they were as liquid as when I put them in the oven. It took over an hour at 325 for them to set.
I'm not sure if the altitude (8000 ft effected the cooking time or not. In the end my patience was rewarded with a delicious creamy custard!