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 86
Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
89 K 44 1 hour 20 min.
Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
83 K4.7 2 hours 55 min.
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
72 K3.8 2 hours 40 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
272 K4.5 2 hours 5 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
307 K 15 2 hours 30 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Coffee custard, Pears and caramelised walnut samosas , Pears in red wine with blackcurrant , Passion fruit jellies, Strawberry and rhubarb crumble, ... See them all 369
Vanilla pod
Like these other recipes: Rice pudding with fruit and nuts, Real custard sauce (crème anglaise), Pistachio confectioner's custard, Poaching syrup, Little vanilla, clementine and chestnut verrines, ... See them all 35
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018416 K5 40 min.
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. July 30th 2021359 K5 50 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011232 K 23.9 20 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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