#VANILLA POD HOW TO#

Use it just as you would use sugar in your baking recipes - using it will impart the delicious vanilla flavor. When the sugar is getting low, I just add more. I've had a jar of vanilla sugar for years, and every time I use vanilla beans, I do this. Just rinse them off and let them air dry first. You can do this even if they've soaked in other ingredients (i.e., in the vanilla bean custard recipe they soak in the milk mixture). It's quite simple, any time you use vanilla beans, save the empty pods and add them them to a jar of sugar. When you make this vanilla custard recipe, it's also the perfect time to make vanilla sugar. ( Tempering is when you bring two liquids together to create a similar temperature before combining them completely. It's very important not to skip tempering the milk mixture - this is the part in the recipe when you'll add the egg and cornstarch to the hot milk mixture.This will prevent the cornstarch form being lumpy in the custard. Make sure when you whisk the cornstarch with the milk and egg that it's completely smooth.I would recommend low-fat or whole milk if possible - it'll give you a creamier, richer result. I use whole milk in this recipe, but you can also use low-fat or non-fat.Beneath the lid of the container, put plastic wrap directly on top of the custard to keep it as fresh as possible and to keep it from forming a 'skin.' Recipe Tips and Substitutions You can make the custard up to 4 days ahead, keeping it in a tightly sealed container in the refrigerator. And it's absolutely unbelievable on its own.It's delicious and so pretty spooned into a pretty glass and topped with fresh fruit, or a drizzle of a chocolate sauce.The custard is wonderful between layers of cake.It's amazing in fruit tarts, and most of them traditionally have a thin layer of it (or pastry cream) beneath the fresh fruit.(More detailed instructions are below.) Uses for Vanilla Custard (Save the vanilla pods for making vanilla sugar - see below.) Remove from the heat and strain and let it cool to room temperature. Now pour this into the pot and turn the heat to low and constantly whisk until there's a strong simmer and the mixture is thickening. Then add about a cup of the hot milk mixture to this and immediately whisk to blend. Whisk the remaining milk with the egg and cornstarch until smooth. Stirring occasionally, heat until the butter is melted and the sugar is dissolved. Add the vanilla beans and the emptied pods to the pot and place it over medium heat. Use the back of the knife to gently scrape out the seeds. Then use a paring knife to vertically slice down the center of each half, but not cutting all the way through. Remove the beans from the vanilla pod by first cutting the pod in half horizontally. Add most of the milk, the butter, sugar and salt to a small sauce pot. It's so incredibly silky smooth, that it's the only one I've ever used. You'll see butter in some recipes, but mostly in smaller amounts than this one.ĭuring my Baking and Pastry course in culinary school (way back when 😉 ), the instructor gave us a formula that used butter that's very similar to this recipe. My Vanilla Bean Custard recipe contains butter. However, most custards contain eggs, cream or milk, sugar and usually a thickening agent. There are tons of different custard recipes out there and they all vary slightly. Vanilla custards are incredibly versatile and so delicious.

#VANILLA POD HOW TO#

And one of the benefits of using whole vanilla pods in the recipe is learning how to make vanilla sugar. It's delicious on its own and can be used in dozens of different recipes. This Vanilla Bean Custard recipe is rich, creamy and super flavorful.

Vanilla pod