This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 min.
Easy
13.55 €
500 g
2 IngredientsLast modified on: August 12th 2018
For 500 g, you will need:
- 1
500 g caster sugar - 2
5 vanillas pod - Total weight: 515 grams
Times for this recipe
Preparation: 30 min.
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.
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.
Source: From Jamie Oliver.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 500 RDI=50 % | 0 | 2,010 RDI=100 % | 8,410 RDI: 100 % |
| Per 100 g | 0 | 100 RDI=9 % | 0 | 390 RDI=20 % | 1,630 RDI: 20 % |
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 88
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.
67 K5 1 hour 50 min.
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
81 K3.3 1 hour 45 min.
Cochelin d'Evreux
This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
92 K5 2 hours 2 min.
"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
52 K5 20 min.
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
327 K4.3 1 hour 15 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Valay-Brest, Almond mug cake for Mary, Macarons (the original French macaroons) , Shortcrust pastry (pâte brisée), Tarte à l'coloche, ... See them all 375
Vanilla pod
Like these other recipes: 4 pears salad with vanilla, Pears in red wine with blackcurrant , Caramelized pear custard tart, Paris flan filling, Real custard sauce (crème anglaise), ... See them all 35
Other recipes you may also like
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking. February 21th 2011312 K 25 50 min.
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven. January 14th 2016135 K3.8 1 hour 50 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour. June 2nd 2013226 K 25 50 min.
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended. April 2nd 2014110 K 14.3 1 hour 15 min.
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended. September 20th 2017121 K 24.2 1 hour 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 1 comment already posted on this recipe