Show: Good EatsEpisode: The Pouch Principle
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If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
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By FoodieBecomesHer
Colorado
on October 11, 2011
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I recently tried this and love it. Thanks Alton... Check out FoodieBecomesHer dot come to see step by step of how I made this.
By maryann_guerra_...
laurel, MD
on January 20, 2010
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I bought 1/2 pound of vanilla beans last year because I had never worked with the whole bean before and was curious. After making vanilla extract with about 1/4 of the beans I made lots of yummy thing with the rest like creme brulee, ice cream, pastry cream, cakes, etc etc etc. Instead of "discarding" the beans (WHO DOES THAT lol I just rinsed and dried them and popped them into a sealed glass jar with sugar. It is so amazingly good, I couldn't possibly go back to baking with regular sugar! But it was still a little faint flavoring in the actual dish (but just smelling the perfumed sugar is good enough! I decided I wanted a stronger flavor so I ground about 1/8 ob vanilla beans then put that in a food processor with about 5 lbs of sugar and mixed it for a minute or so. The smell is so intense and Im going to leave it in there for about a month then sift out the sugar (to ensure there aren't too big of pieces of vanilla, mainly just the caviar and bake my heart out with it!
By brokkenjoe_11717060
Seattle, WA
on March 06, 2009
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For those of you who want to use this on your creme brule today, simply scrape the bean and pound the seed mass using a mortar and pestle, slowly add sugar by the spoonful while grinding the mix. This will incorporate the vanilla flavor into the sugar much faster. However the flavors will continue to develop if kept in a sealed container as Alton described.
If you want to use the vanilla sugar in your coffee you can mix the desired amount of sugar into your cup of joe and pop it in the microwave for 30 seconds. This excites the vanilla seeds quite a bit as they will all come rising to the top, giving your nose a chance to enjoy them too.
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