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Rose Petal and Pistachio Raspberry Custard


Rose Petal and Pistachio Raspberry Custard Recipe

Ingredients:
  • 1 quart whole milk
  • 4 ounces (5 cups) wild rose petals, plus more for decoration (from 2 grocery bagfuls of flower-laden branches)
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cornstarch
  • 1 teaspoon rosewater, or to taste (optional)
  • 1 pint fresh raspberries
  • 2 tablespoons coarsely ground unsalted pistachios
Directions:
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