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
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
Change these quantities to make:
Change measures:
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 84
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
218 K 25 50 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.
676 K5 20 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.
43 K5 20 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
335 K 14 40 min.
Apple and almond gratin
Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!
62 K4.6 1 hour 5 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Amaretti, Chocolate and vanilla crème brûlée, Tarte Normande, Italian Meringue, Home-made terrine of foie gras, ... See them all 361
Vanilla pod
Like these other recipes: Poaching syrup, Rice pudding (riz au lait), Chantilly rice pudding, Fruit salad, Apple confectioner's custard, ... See them all 35
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025467 K 25 35 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011314 K 24 35 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012786 K 43 25 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023253 K 24.6 2 hours 45 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018365 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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