Vanilla sugar


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.
428 K 4.0/5 (45 reviews)
Grade this recipe:
Keywords:
Last modified on: August 12th 2018
For 500 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Vanilla sugar
Remove ends of 5 vanillas pod and discard.

Stage 2 - 1 min.
Vanilla sugar
Cut into 4 or 5 sections.

Stage 3 - 3 min.
Vanilla sugar
Put in a food-processor with 1/4 of 500 g caster sugar.

Stage 4 - 2 min.
Vanilla sugar
Blend 2 or 3 minutes.

Stage 5 - 15 min.
Vanilla sugar
Sieve the result through a fine strainer into a bowl...

Stage 6
Vanilla sugar
...until all the sugar fall down.

Stage 7
Vanilla sugar
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
Vanilla 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 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
Vanilla sugar
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.
Source: From Jamie Oliver.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe0500 RDI=50 %02,010 RDI=100 %8,410 RDI: 100 %
Per 100 g0100 RDI=9 %0390 RDI=20 %1,630 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 500 g : 13.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 84
Tatin apples with mascarpone cream
Tatin apples with mascarpone cream

Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.
188 K4.3 1 hour 3 min.
Invisible apple cake
Invisible apple cake

An invisible cake is a cake with lots of fruit, in this case thinly sliced apples, where the batter is very discreet, hence the name.
26 K5 1 hour 30 min.
Chantilly cream
Chantilly cream

Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
676 K5 20 min.
Strawberry mousse with mascarpone
Strawberry mousse with mascarpone

This dessert is bursting with strawberry flavour. The creamy mascarpone mousse is made with a cream whipper and served on a bed of lightly sweetened fresh strawberries.
37 K 25 min.
Strawberry, kiwi and mascarpone verrines
Strawberry, kiwi and mascarpone verrines

Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
72 K5 25 min.
This recipe uses (among others)
Other recipes you may also like
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make.
June 20th 2010381 K 34.1 4 hours 20 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011365 K4.0 1 hour 15 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.60 M 714.6 2 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017768 K 313.7 40 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013866 K 44.7 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted 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 22th 2009 at 17:18 n° 1

Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page