I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as amazing as before, and they look fine.
Is it likely to be safe to use them in a second recipe? Any suggestions about what to cook?
(Obviously if someone says they're safe and they turn out not to be, it's my fault, not theirs!)