Vanilla Bean Paste is not so much a paste but more like a pancake syrup…I don’t recommend pouring this over your pancakes though unless your taste is expensive and your first name is Paris.
VBP (as us cool people like to call it) is generally made with the vanilla seeds and a mixture of corn syrup. The seeds are suspended in this syrup and create a great look and taste to any baked goods. It can be sweet so take this into effect when you bake with it. With that said, there are some pastes available that are made without sugar.
One company that makes this paste suggests that 1 tsp = 1 bean. I’m sure this is a good rule of thumb but one may want to experiment a little first.
Why use it?
- More cost efficient
- Saves time – ready to go when you are – no scraping
- Stores well
- Great robust flavor
- Good seed distribution
Where can I buy it?
Most specialty shops should have it or you can order on-line from various suppliers such as http://www.nielsenmassey.com/wheretobuy.htm
Try this Crème Brulee recipe:
2 cups heavy whipping cream
3 tablespoons granulated sugar
2 teaspoons Pure Vanilla Bean Paste
3 egg yolks
1 egg
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
Preheat oven to 325 degrees. Lightly butter six 4-ounce ramekins. Combine the cream, 3 tablespoons granulated sugar and vanilla paste in a medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.
Whisk the egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Temper the eggs with the hot cream mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
Place the ramekins in a 9 x 13-inch pan. Fill the pan with enough hot water to reach approximately one-third of the way up the side of each ramekin. Bake for 40 – 45 minutes or until set. Let stand until cool. Chill, covered, until ready to serve.
Combine 1/4 cup granulated sugar and the brown sugar in a bowl and mix well. Sprinkle evenly over the top of each crème brulee. Torch the top of each ramekin to caramelize the sugars or place the ramekins on a broiler pan and broil until the sugar caramelizes.
Note: Tempering is slowly adding hot liquid to raw eggs to raise their temperature without causing them to curdle.
Vanilla Bean Paste is an incredible way to set your baked goods apart and really create that “WOW” factor.
I love it!!
Hey Gary, I have to totally agree with you. Nice smooth flavor and you get that “high end” look with the distribution of seeds throughout your dessert.
Cheers and thanks for the comment,
Joe Baker – The Bakery Network
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