Step by step recipe:
Cut 8 vanillas pod 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.
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: 44Of which:
|Génoise (Genoa sponge)||Pain perdu||Mulled wine Belle-Plagne style||Bounty-style tart for Alison||Arizona cupcakes|
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Source:Jamie Oliver (I think...). This recipe is warmly dedicated to Randy Bell from Toronto.
Last modified on: August 3rd 2012
Your comments or questions on this recipe:
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 22th 2009 at 17:18 by Louise.