Rose Petal and Pistachio Raspberry Custard Recipe | Epicurious

Name: Rose Petal and Pistachio Raspberry Custard Recipe | Epicurious
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

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Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only...

Keywords

custard
raspberry
pistachio
gluten free
nut free
easy
make ahead
simmer
summer
cookbooks

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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