Nothing beats the aroma of a real vanilla bean in a dessert. But how do you use it, how much should you add, and what do you do with the empty pod? Here are our tips and three easy recipes, tested with our Madagascar Bourbon vanilla.
How to use a vanilla bean
- Split the bean lengthwise with the tip of a knife.
- Scrape the inside with the back of the blade to collect the tiny black seeds: this is vanilla "caviar", the most fragrant part.
- Add the seeds and the pod to your milk or cream, then heat gently.
- Let it infuse off the heat, covered, for at least 15 to 20 minutes. The longer it infuses, the stronger the flavour.
How much vanilla? Allow about one bean per 500 ml of milk or cream.
Short on time? Vanilla caviar gives you the seeds directly, with no splitting, and vanilla powder can be added by the pinch to a batter or a yogurt.
Recipe 1: vanilla crème brûlée
Serves 6 · Prep 15 min · Baking 1 hr · Chilling 3 hr
Ingredients
- 500 ml whole cream
- 6 egg yolks
- 80 g sugar
- 1 vanilla bean
- Brown sugar for caramelizing
Method
- Preheat the oven to 100°C.
- Split the bean, scrape out the seeds and heat the cream with the pod and seeds. Remove from the heat before it boils and let infuse for 20 minutes.
- Whisk the egg yolks with the sugar without making them foamy.
- Remove the pod, then pour the cream over the yolks, stirring gently.
- Divide into ramekins and bake for about 1 hour: the centre should still wobble slightly.
- Let cool, then chill for at least 3 hours.
- Just before serving, sprinkle with brown sugar and caramelize with a kitchen torch or under the grill.
Recipe 2: vanilla panna cotta
Serves 6 · Prep 15 min · Chilling 4 hr
Ingredients
- 500 ml whole cream
- 100 ml milk
- 60 g sugar
- 3 gelatine sheets (6 g)
- 1 vanilla bean
Method
- Soak the gelatine in a bowl of cold water.
- Split the bean and scrape out the seeds. Heat the cream, milk, sugar, pod and seeds until just simmering.
- Off the heat, let infuse for 15 minutes, then remove the pod.
- Squeeze the gelatine and stir it into the hot cream.
- Pour into glasses and leave to set in the fridge for at least 4 hours.
- Serve with a red berry or mango coulis.
Recipe 3: soft vanilla cake
Serves 8 · Prep 15 min · Baking 35 to 40 min
Ingredients
- 200 g flour
- 150 g sugar
- 3 eggs
- 125 g melted butter
- 120 ml milk
- 1 sachet of baking powder
- The seeds of one vanilla bean, or 1 teaspoon of vanilla powder
Method
- Preheat the oven to 180°C and butter a cake tin.
- Whisk the eggs with the sugar and vanilla until pale.
- Add the melted butter, then the milk.
- Fold in the sifted flour and baking powder.
- Pour into the tin and bake for 35 to 40 minutes: a knife should come out clean.
Tip: never throw away the empty pod
After infusing, rinse the pod, let it dry, then slip it into a jar of sugar. Within a few days you will have homemade vanilla sugar, far more fragrant than shop-bought. You can also blend it with sugar, or add it to a bottle of rum or oil.
How to store vanilla beans
Keep them in a glass jar or an airtight bag, away from light and at room temperature. Never in the fridge: cold and moisture spoil vanilla.
Which vanilla for your desserts?
For creams and classic desserts, Bourbon vanilla is the safe choice. For fruitier or woodier notes, try a rare vanilla such as Pompona or Tsy Taitry. All the differences are explained in our vanilla guide.
