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.
335,867 14.2/5 for 29 ratings
Grade this recipe:

Last modified on: August 12th 2018

For 500 g, you will need:

Change those ingredients for: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
26 min.26 min.
Keeping: Several months in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Vanilla sugar : Photo of step #1
Remove ends of 5 vanillas pod and discard.

Stage 2 - 1 min.
Vanilla sugar : Photo of step #2
Cut into 4 or 5 sections.

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

Stage 4 - 2 min.
Vanilla sugar : Photo of step #4
Blend 2 or 3 minutes.

Stage 5 - 15 min.
Vanilla sugar : Photo of step #5
Sieve the result through a fine strainer into a bowl...

Stage 6
Vanilla sugar : Photo of step #6
...until all the sugar fall down.

Stage 7
Vanilla sugar : Photo of step #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
Vanilla sugar : Photo of step #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
Vanilla sugar : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,008 Kcal or 8,407 Kj0 gr502 gr0 gr
100 %0 %47 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
390 Kcal or 1,633 Kj0 gr97 gr0 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?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Mirlitons
Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.
45,5124.1/5 for 16 ratings 1 hour 27 min.
Apple Batter Puddings
Apple Batter Puddings

Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.
23,8695/5 for 13 ratings 41 min.
Strawberries with mint and cream
Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.
205,7825/5 for 13 ratings 1 hour 30 min.
Pistachio custard tart
Pistachio custard tart

Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
46,742 24.3/5 for 15 ratings 1 hour
Bounty-style tart for Alison
Bounty-style tart for Alison

This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
93,693 14/5 for 1 ratings 1 hour 34 min.
See all recipes that use it

Source

From Jamie Oliver.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Pain perdu, Pistachio tiramisu, Flaky chocolate brioche, Candied grapefruit peel, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Rice pudding with fruit and nuts, Caramelized pear custard tart, Real custard sauce (crème anglaise), French custard tart, ... All

Other recipes you may also like

[Finger biscuits]
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
104,0035/5 for 1 ratings 1 hour
[Surprise bread]
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
75,270 14.4/5 for 7 ratings 6 hours 24 min.
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,6604.3/5 for 15 ratings 30 min.
[How to prepare cabbage]
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
60,908 13.9/5 for 11 ratings 43 min.
[Beans with tomatoes]
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
68,9504.1/5 for 19 ratings 1 hour 55 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

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 email 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