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.
421 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
Caramelized apple "moelleux" cake
Caramelized apple "moelleux" cake

The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.
26 K 1 hour 60 min.
Pear compote
Pear compote

Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
467 K4.3 40 min.
Lemon tart
Lemon tart

Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
46 K 1 hour 35 min.
Pecan fruit rolls
Pecan fruit rolls

These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
112 K4.9 1 hour 25 min.
Apricot blancmange
Apricot blancmange

Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
312 K4 3 hours 15 min.
This recipe uses (among others)
Other recipes you may also like
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
June 27th 2010468 K2.6 40 min.
Lime (or lemon) curd
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
July 10th 2011163 K5 55 min.
Lemon Mayonnaise
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
February 17th 201687 K4.5 5 min.
Dried apricots
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.
July 12th 2023138 K3.9 6 hours 6 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018224 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)

*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