1 vanilla bean, split and seeds scraped out of pod
Pinch of salt
1/4 cup cornstarch
1/3 cup honey (comb or glass slab)
1/2 teaspoon orange blossom water
1/4 cup chopped pistachios
1/4 cup shredded sweetened coconut
Ground cinnamon, to taste (blown at the camera)
Start by splitting the vanilla bean in half lengthwise, and using the back of a small knife scrape the seeds out of the pod. The pod can be reserved and added to a jar of sugar to make vanilla flavored sugar.
To a medium pot over medium low heat, add 33/4 cups of the milk, vanilla, and a pinch of salt. Reserve a 1/4 cup of the milk to mix with the cornstarch.
While the milk heats, combine 1/4 cup of cornstarch with the remaining 1/4 cup of milk. Whisk until the mixture is smooth and there are no clumps.
Once the milk is hot, but is not quite simmering, whisk in the cornstarch slurry. Whisk continuously while you add the cornstarch mixture to ensure that the liquid stays smooth.
Next, add the honey and orange blossom water. Whisk until the honey is fully incorporated.
Heat the sachlav until it thickens, about 1-2 minutes. The sachlav is ready when it is hot and thick; it should be thick enough to coat a spoon. Heat the milk slowly; be careful not to bring the liquid to a boil or the milk can burn.
Pour the sachlav into mugs, and top each with chopped pistachios, shredded coconut, and a sprinkle of cinnamon.