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Rose Petal and Pistachio Raspberry Custard
- 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
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