Divide the caramel between the prepared ramekins.
Whisk the eggs and condensed milk in a bowl. Bring the cream to the boil along with the passion fruit pulp and vanilla pod, whisk into the egg mixture, then pour through a sieve into a measuring cup. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.
Approx. 50 mins. in the lower half of an oven preheated to 170°C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins., remove from the dish and foil. Leave the caramel flans to cool, cover and refrigerate for at least 2 hrs.
Carefully slide the tip of a knife around the edges of the caramel puddings. Plate up with the mango, sprinkle with pistachios.