Some background: We had some visitors from Austria recently and they wanted to make a cake.
The cake called for a couple of ingredients not terribly easily obtainable locally and which I am not too familiar with. Quark and vanilla sugar. We understand from our friends these are pretty much staples in Austria. But we had to track them down.
We are experimenting with the left-over vanilla sugar in fruit crumbles and various other recipes where sugar is required.
Turns out vanilla sugar has a pleasant delicate sugary vanilla taste. But the product just seems to be caster sugar with a vanilla pod inserted.
When we run out can we carry on "making" more by just sticking a vanilla pod in 500g of sugar. Does it require a certain amount of time for the vanilla to infuse into the sugar? Is there anything more to it than that, or is it that simple?
P.S. The cake was called Topfengugelhupf, in case anyone is interested.