And Vanilla

One of my favorite baking ingredients is vanilla bean paste, a thick gum-like extract saturated with millions of real vanilla bean flecks. I use this fragrant paste in recipes that call for vanilla bean, without the hassle and expense of using a real vanilla bean pod. One tablespoon of vanilla bean paste will provide all of the fragrance and flavor of one vanilla pod, and produce a finished product speckled with those beautiful vanilla bean flecks.
In truth, it really doesn’t take much time or effort to scrape the seeds out of a real pod, but it does come at an expense. Real vanilla pods are quite pricey and can dry out over time if you don’t use them right away. Vanilla bean paste, on the other hand, seems to have quite a long shelf life and a little bit goes a very long way – considering that I thought I needed a gallon of the stuff when I first discovered it a few years ago in pastry school and can’t quite seem to put a dent in it (even though I am quite a habitual baker). I actually use vanilla bean paste in place of regular vanilla extract, given the abundance, except on the rare occasion that I don’t want to see those gorgeous black flecks.
In short, I don’t recommend that you purchase a gallon of this product, as I have, but I do recommend that you purchase a small jar, which you can find at specialty cooking stores, as I believe that you too will find that this convenient product really enhances the flavor and appearance of many of your baked goods.


Vanilla Bean Pudding with Sugar Dusted Strawberries
Vanilla bean paste is especially wonderful when making custards (crème brulee, ice cream, pastry cream, pudding), like this one, Vanilla Bean Pudding. I top the pudding with fresh strawberry slices that are lightly tossed with a bit more vanilla bean paste and some sugar.


Serves 4

Ingredients

2 tablespoons plus 1 teaspoon cornstarch
1/2 cup granulated sugar
pinch of salt
2 large eggs
2 cups milk
1 teaspoon vanilla bean paste
1 tablespoon unsalted butter
8-10 strawberries
1 teaspoon granulated sugar
1/4 teaspoon vanilla bean paste

In a medium-size bowl whisk together the cornstarch, half of the sugar, and the salt. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into 4 individual cups or 1 large serving bowl and cover the top surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before serving.
Slice the strawberries and toss with sugar and vanilla bean paste.
When ready to serve, top each pudding with a few strawberry slices. This pudding will save, without strawberries, covered in the refrigerator for up 3 days.


Other recipes on my blog where you can use vanilla bean paste:

Warm Creme Anglaise (January 3, 2010)
Pear Crumb Cake (December 29, 2009)
Cherry Sauce (November 3, 2009)
Orange Cream Cheese Frosting (October 6, 2009)
Cream Cheese Frosting (September 26, 2009)
Hand Whipped Cream (September 17, 2009)
Vanilla Bean Shortbread Cookies (September 17, 2009)
Vanilla Bean Scented Yellow Peach Crisp (August 24, 2009)
Salted Caramel (August 2, 2009)