|Preparation||Start to finish|
|26 min.||26 min.|
|1||Remove ends of 5 vanillas pod and discard.||5 min.|
|2||Cut into 4 or 5 sections.||1 min.|
|3||Put in a food-processor with 1/4 of 500 g caster sugar.||3 min.|
|4||Blend 2 or 3 minutes.||2 min.|
|5||Sieve the result through a fine strainer into a bowl...||15 min.|
|6||...until all the sugar fall down.|
|7||Put remaining vanilla pods into food processor, add another ¼ of sugar and repeat the operation.
Continue until you have used all the sugar.
|8||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 or confectioner's custard (crème pâtissière, or french pastry cream), where you can dissolve it in hot milk which will be then filtered.|
|9||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.
For 500 g : 13.53 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Rum babas, Amaretti, Nantes Tourton, Brioche dough, ... [All]|
|Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Panna cotta, Blackcurrant, vanilla and lime verrine , Dried apricots, Pears in red wine with blackcurrant , ... [All]|
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