The Best Ways to Incorporate Vanilla Beans in Recipes

The Best Ways to Incorporate Vanilla Beans in Recipes

Vanilla Bean Simple Syrup

Perfect for sweetening coffee, tea, or cocktails, this syrup is quick to make and has a pure vanilla flavor. Make one, and you will enjoy the fulfilling flavor of vanilla bean grades. 

Ingredients for vanilla beans syrup

  • ½ cup granulated sugar
  • ½ cup water
  • 1 vanilla bean pod, scraped seeds
    get vanilla beans.

Instructions for making vanilla beans syrup 

  1. Slit the vanilla bean lengthwise and scrape out the seeds.
  2. Combine the sugar, water, vanilla bean seeds, and the empty vanilla bean pot in a small saucepan over medium heat.
  3. Stir constantly with a whisk until the sugar is dissolved and the mixture just comes to a low boil.
  4. Remove from the heat and cool completely.
  5. Strain the syrup if desired and pour it into a glass jar. You can also add the leftover whole pod to the jar for continued infusion.
  6. Store in the refrigerator for up to one month. 

 

CLASSIC VANILLA BEAN CUSTARD

This rich, silky custard is a versatile filling for pastries or a standalone dessert. 

Ingredients for making vanilla bean custard 

  • 2 cups (500 ml) milk
  • 6 egg yolks
  • ⅓ cup (60 g) sugar
  • 4 tbsp (30 g) cornstarch
  • 3 ½ tbsp (50 g) unsalted butter
  • 2 tsp vanilla bean paste (or seeds from 1 whole vanilla bean)

Instructions for making  vanilla beans custard 

  1. Heat the milk with the vanilla (seeds and pod if using the whole bean) in a saucepan until it reaches a simmer, but not a full boil.
  2. Whisk the egg yolks, sugar, and cornstarch in a separate bowl until pale and frothy.
  3. Temper the egg mixture by slowly pouring about ¼ of the hot milk into the yolks while continuously whisking.
  4. Combine the tempered egg mixture back into the saucepan with the rest of the milk.
  5. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency.
  6. Remove from heat and stir in the butter until it melts.
  7. Cover the custard with plastic wrap, pressing the film directly onto the surface to prevent skin from forming, and chill for at least 2 hours before using. 

Tips for Maximizing Flavor

  • Scrape the Seeds: The tiny, black seeds inside the pod, often called "vanilla caviar," contain the most intense flavor. Always split the beans lengthwise and scrape them out to ensure they are dispersed throughout your dish.
  • Infuse in Warm Liquids: To extract the most flavor from the pod and seeds, simmer them in warm liquids like milk or water (as with soursop tea) and let them steep.
  • Reuse the pod: Don't throw away the scraped pod! It still holds flavor and can be reused to make vanilla extract, vanilla sugar, or vanilla simple syrup.
  • Avoid Masking Flavors: Vanilla has a delicate aroma; pair it with ingredients that allow its flavor to shine rather than mask it with overly strong spices.
  • Use the Whole Bean: Pastry chefs often emphasize using the whole bean (seed and pod) to get the most out of this expensive spice.

    Shop now