I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans. At what stage should I add the vanilla so that it releases the most flavour?
- When the milk is hot, but before adding the pudding powder mix?
- Once the pudding is prepared, but still hot?
- Once the pudding cools down?
In general, under which conditions do vanilla beans release most of their taste? When cooked, when put in a hot liquid, or when put in a cold environment?