1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

413 K 1× 4.0/5 (45 reviews)

30 min.

Easy

13.55 €

250 g

2 Ingredients

Last modified on: August 12^th 2018

For 250 g, you will need:

1 250 g caster sugar
2 3 vanillas pod
Total weight: 260 grams

Change these quantities to make:

250 g 500 g 1 kg 1 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

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.

Remove ends of 3 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 250 g caster sugar.

Stage 4 - 2 min.

Blend 2 or 3 minutes.

Stage 5 - 15 min.

Sieve the result through a fine strainer into a bowl...

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.

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.

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 recipe	0	250 RDI=20 %	0	1,000 RDI=50 %	4,200 RDI: 50 %
Per 100 g	0	100 RDI=9 %	0	390 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 250 g : 6.80 €

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 80

Tyrolean apple crumble

You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats.
24 K 1 hour 30 min.

Chantilly cream

Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
662 K5 20 min.

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
59 K5 1 hour 35 min.

Breton sablé biscuit dough

Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
104 K 30 min.

Apricot fool

The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
187 K5 20 min.

This recipe uses (among others)

Caster sugar

Like these other recipes: Pink Reims biscuits, Peach and verbena feuilleté, "Psychedelic" sandwich bread, Apricot and pistachio clafoutis, How to succeed in making sabayon (syllabub), ... See them all 352

Vanilla pod

Like these other recipes: Pistachio confectioner's custard, Apricot jam with vanilla, Blackcurrant, vanilla and lime verrine , Panna cotta, Dried apricots, ... See them all 35

Other recipes you may also like

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023776 K 143.5 1 hour 20 min.

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13^th 2010370 K 154 50 min.

Fruit crémeux

This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12^th 2020174 K2.5 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018392 K5 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 22^th 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.

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.