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)

Better than a Pudding Pack

Double Chocolate Pudding with Hand-Whipped Cream
Vanilla Bean Orange Scented Shortbread Cookies


Double Chocolate Pudding with Hand-Whipped Cream
This chocolate pudding is rich, creamy and very chocolatey, and not overtly sweet. I very much recommend serving this pudding with sweetened whipped cream, to balance out the richness and flavors of this cold chocolate dessert. This pudding is very versatile - it can be served as an elegant, yet understated, dessert or in stark contrast to a group of kids, who I imagine would enjoy this incredibly better version of the store bought chocolate pudding cups. Here I served the chocolate pudding in glass parfait dishes, topped with hand-whipped cream and chocolate shavings. Though certainly not necessary (but makes a wonderful compliment), I served this velvety pudding alongside a plate of crisp Orange Scented Shortbread Cookies. This pudding would also be an excellent base for a homey chocolate cream pie.

Serves 10

Pudding Ingredients
- 4 cups whole milk (or 3 cups low fat milk and 1 cup heavy cream)
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup unsweetened cocoa powder
- 6 ounces good quality dark chocolate, finely chopped, plus 1 tablespoon for garnish
- 2 ounces good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter

In a heavy medium size saucepan, whisk together the cornstarch, sugar, cocoa powder and pinch of salt. While whisking, slowly pour in the milk. Over medium heat, bring the mixture to a boil while whisking constantly, until thickened. It will take about 3-4 minutes, after the pudding has come to a boil. Remove the pan from the heat and add the chopped chocolate and butter. Transfer the pudding into 10 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. When ready to serve, top each pudding with a dollop (or two) of the Hand Whipped Cream and top with fresh chocolate shavings. The pudding (without the whipped cream) will last covered in the refrigerator for up 4 days.


Hand-Whipped Cream Ingredients
- 1 cup heavy cream
- 2 heaping tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla or vanilla bean extract

Pour the cold heavy cream into a large bowl. Stir in the vanilla bean and confectioner’s sugar until dissolved. Use a large balloon whisk to whip the cream until soft peaks form. Do not over whip. Serve immediately or keep in the refrigerator until ready to serve for no longer than 3 hours.



Vanilla Bean Orange Scented Shortbread Cookies
Cooking Note: It is best to bake cookies that are approximately the same size to ensure even cooking. If you do not have vanilla bean paste or fresh vanilla bean, you can certainly substitute vanilla extract.

Makes approximately 18 cookies

Ingredients
- 6 ounces unsalted butter, room temperature
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon finely grated orange zest
- 1 3/4 cups all purpose flour
- pinch of salt

In a large bowl cream (either by hand or with an electric mixer) the butter and sugar until combined. Add in the vanilla bean paste and orange zest. Sift the flour and salt over the butter and sugar mixture. Gently stir in flour into the dough until just combined. Place the dough on a lightly floured work surface and gently pat into a ball. Chill for 30 minutes to 1 hour in the refrigerator.
Preheat the oven to 350 degrees F. On the lightly floured work surface, roll the dough to 1/2 inch thick. Use a cookie cutter to press out cookie shapes and place on to an ungreased cookie sheet. Sprinkle the cookies with reserved sugar. Refrigerate the cookies on the sheet pan for approximately 10 minutes before baking. Bake the cookies for 15-17 minutes, depending on the size of the cookies, or until the edges are light golden brown. Let the cookies cool on the cookie sheet for 1 minutes, then transfer to a wire rack to cook completely. These cookies will keep in an airtight container for up to 3 days.