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I adequate a batch today with a 5th of Smirnoff vanilla infused vodka and 3 Tbls of Meyers rum and 6 vanilla beans (I scrappedal the seeds into the bottle before adding the bean pods) as it gives better results for custards and cakes later. I added a little simple syrup for body. Now the wait of approx 4 months till I can use and gift it.


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I've done this with pannacotta. After cooking, it needs to cool in the fridge to set. When you leave it to set, the seeds settle on the bottom. So: Get a deep oven tray, fill with ice and water; Place ramekins/bowls that are filled with mixture into the tray, make sure your water level is not too high; Stir mixture in ramekins until it is quite cool, which ...


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Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over cook them the last thing you want, after ...


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It means vanilla extract. Whether it's correct or not is hard to say. It does sound like a lot for something with those quantities, so it's possible they meant to say a teaspoon, which is a pretty common amount, resulting in a subtle but noticeable flavor in a batch of chocolate chip cookies, for example. Or it's possible they just wanted whatever it is ...


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is there some other reason it is popular? Yes: Vanilla beans are expensive, and once you've extracted the seeds, the husk, which still contains good vanilla flavor, is often discarded. Putting the empty husk in sugar allows you to extract some vanilla flavor that might otherwise be wasted. I usually save my empty vanilla bean pods and use them for ...


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There is a product called Original VANILLA Sugar made by oetker. This product has been around for at least 20 years if not 30. It is artifically flavoured, a product of Canada, and comes in packages of 2 or 3, 9g (0.32oz). It smells delightful. It is made of dextrose, and artifical flavour. It is used in baking cakes, cookies, pastries, pies, deserts, ...


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As @user33210, vanilla extract is is prepared with alcohol, so adding it early to the cooking process allows a lot of the alcohol to evaporate, subsequently the vanilla aromatics as well. However, if you use vanilla beans instead you won't have this problem but instead end up getting a better vanilla smell in your dish.


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Liquid vanilla extract has alcohol in it, so if you add this extract to hot cocoa, puddings, fudge, or anything you make with heat, the alcohol burns off and so does most of the flavor. If you wait for it to cool off the flavor stays strong. Same thing goes for artificial vanilla also because of the alcohol levels (but the flavor is just not there to begin ...



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