2 bay leaves
½ vanilla pod
60g caster sugar
250ml whole milk
40g caster sugar
dessicated coconut and nibbed pistachios, to garnish
Prepare the simple syrup: add the bay leaves, vanilla pod, caster sugar, and water to a small saucepan. Heat gently, stirring consistently, until the sugar is dissolved. Remove from heat and leave to cool. Transfer to a small jar and refrigerate overnight.
Whisk the cornflour with 50ml of the milk to make a paste. Pour the remaining milk, water, and sugar into a small saucepan. Heat gently, stirring occasionally, until the mixture begins to release steam. Add the cornflour paste, whisking continually, and continue to heat until mixture has thickened and is just boiling. Transfer to 3 individual bowls or small glasses, cover with cling film (touching the surface), and refrigerate for 4h or until fully set.
To serve, garnish with 1 tbsp of the simple syrup along with some coconut and pistachios.
You can also add some pomegranate seeds as a garnish as well.
You can replace the simple syrup with a rose water syrup, combining 2 parts light-flavoured honey (such as acacia) with 1 part rose water. Garnish with rose petals.