Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quiclkly make a whole jar full of your own vanilla sugar.

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For400 g 800 g 1 kg 600 g 2 kg 400 g

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For 800 g, you will need:

800 g caster sugar
8 vanilla pods

Nutritional information:

Whole recipe

Calories

3212

161%

Proteins

Carbohydrates

803g

76%

Fats

Per 100 g

Calories

390

19%

Proteins

Carbohydrates

97g

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 26 min.

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How much will it cost?

For 800 g : 21.64 €

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Step by step recipe:

Cut 8 vanilla pods into 4 or 5 sections, remove ends and discard.
Put in a food-processor with ¼ of 800 g caster sugar.
Blend 2 or 3 minutes.
Sieve the result through a fine strainer into a bowl.
Put remaining vanilla pods into food processor, add another ¼ of sugar and repeat the operation. Continue until you have used all the sugar.
At the end, you will have a little sugar left with the vanilla pods that's impossible to sieve. Do not throw it away: use in a recipe like crème brûlée where you can dissolve it in hot milk which will be then filtered.
Put your vanilla sugar in an airtight jar and keep, if possible, 3 weeks before using, so that the vanilla aromas mix well with the sugar. During these three weeks, stir it with a fork once a week, so that it does not form lumps.

Remarks:

You can make multiples of the proportions indicated, but it is important to respect 100 g sugar per vanilla pod.

Recipes which use it: 41

Of which:


Black Forest gateau	Kouing-aman	Cherry clafoutis	Flambéd bananas	Stewed apple (compote)

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Source:

Jamie Oliver (I think...). This recipe is warmly dedicated to Randy Bell from Toronto.

Last modified on: August 3^rd 2012

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Your comments or questions on this recipe:

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I always have vanilla sugar on hand. I never thought to prepare it this way. So much easier. Thanks for sharing, J.H.

Comment #1 posted on february 22^th 2009 at 17:18 by Louise.

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