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.
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.
Last modified on: August 12th 2018
Keywords for this recipe:For 500 g, you will need:
- 1
500 g caster sugar - 2
5 vanillas pod - Total weight: 515 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 26 min. | 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 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.
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.
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.
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 % |
How much will it cost?
- For 500 g : 13.53 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Source
From Jamie Oliver.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Jam doughnuts, Poaching syrup, Praline, Blackberry and almond fondant tart, ... All |
 | Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Rum babas, Mulled apple juice, Pears in red wine with blackcurrant , 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 22th 2009 at 17:18 (n° 1)
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