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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 quickly make a whole jar full of your own vanilla sugar.

365K 1 43 4.0

Last modified on: August 12^th 2018

Keywords for this recipe:Sugar Vanilla Pod Aroma

For 500 g, you will need:

0 500 g caster sugar
1 5 vanillas pod
Total weight: 515 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
26 min.	26 min.

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Step by step recipe

Stage 1 - 5 min.

Remove ends of 5 vanillas pod and discard.

Stage 2 - 1 min.

Cut into 4 or 5 sections.

Stage 3 - 3 min.

Put in a food-processor with 1/4 of 500 g caster sugar.

Stage 4 - 2 min.

Blend 2 or 3 minutes.

Stage 5 - 15 min.

Sieve the result through a fine strainer into a bowl...

Stage 6

...until all the sugar fall down.

Stage 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.

Stage 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.

Stage 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.

Remarks

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

Don't believe those "recipes" who tell you that putting a vanilla pod in a jar of sugar will give you vanilla sugar, it's a lie because the vanilla pod is impervious.

Keeping:

Several months in a closed jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,008 Kcal or 8,407 Kj	0 gr	502 gr	0 gr
100 %	0 %	47 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
390 Kcal or 1,633 Kj	0 gr	97 gr	0 gr
19 %	0 %	9 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 g : 13.53 €

Change currency:

Note : These prices are only approximate.

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Source

From Jamie Oliver.

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick bramble jelly, How to succeed in making sabayon (syllabub), Cannelés, Blackcurrant, vanilla and lime verrine , Galette Charentaise, ... All
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Your 1 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.
Posted by Louise february 22^th 2009 at 17:18 (n° 1)

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