I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a substitute.
One thing I do have acces to, is sachets of vanilla sugar. I have a feeling I can't just use those however, since usually only one sachet(9 grams) is used in a recipe. I'd have to use 11 of those sachets to get the same amount of grams, which would probably make it taste way too vanilla-y.
Should I just use regular caster sugar instead and add some vanilla extract, or maybe regular caster sugar and a singe sachet of vanilla sugar?