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Vanilla Bean Recipes




Old Fashioned Vanilla Ice Cream
List of Ingredients


Base 1 Quart Yield

3/4 Cup Sugar
4 1/2 tsp flour
1/8 tsp salt
1 1/4 Cup Milk
1 Cup whipping cream
1 beaten egg
1/2 to 1 whole Bourbon Vanilla Bean (depending on taste)


Vanilla Bean Ice Cream Recipe Directions

Combine sugar flour and salt in sauce pan. Gradually stir in milk.
Split the Vanilla Bean in half and remove the seeds with the edge of a paring knife.
Add seeds and bean to the mixture.
Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten egg.
Add egg mixture to the remaining hot mixture, stirring constantly.
Cook 1 minute, remove from heat.

Refrigerate for 2 hours.
Remove bean pod.
Combine whipping cream and chilled mixture, stirring with a wire whisk to combine.
Freeze as directed in your ice cream maker directions.

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Vanilla Sugar Recipe
List of Ingredients
1 Cup of Sugar
1-2 Vanilla Beans

Just place the beans in the sugar in a sealed container
for 2 weeks or more.
Use the sugar in your recipes that call for vanilla.


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Vanilla Extract Recipe
List of Ingredients

1 Cup of 80 Proof Vodka
For 1X Strength 6 Vanilla Beans or 24gm/.8oz
For 2X Strength 12 Vanilla Beans or 48gm/1.7oz
For 3X Strength 18 Vanilla Beans or 72gm/2.5oz
For 4X Strength 24 Vanilla Beans 96gm/3.4oz
1/4 TSP corn syrup (optional)

Split the beans with a sharp knife and chop into half inch pieces.

Place Vodka, chopped beans and corn syrup in an airtight glass container

Store in an cool place for 3-6 months to allow the extraction to take place.

You will have usable extract in about 1 month give or take.
Shake the container once a week.

Use the extract in your recipes that call for vanilla but for
2X use 1/2 of the recipe amount
3X use 1/3 of the recipe amount and for
4X use 1/4 of the recipe the amount.


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Hot Vanilla Oatmeal Recipe
List of Ingredients
One Serving
1/2 Cup of Oatmeal (Quick or Regular)
1 Cup of Half & Half (Milk is also good)
2 TSP Sugar
1/2 Vanilla Bean

Scrape the seeds from the bean with a sharp paring knife.
Combine the oatmeal, half & half, sugar, and bean pod and seeds in a sauce pan
Cook for the time recommended on the package stirring occasionally.


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Crème Brûlée Recipe
Four Servings
Equipment
4 - 4 oz ramekins 1 - 13 x 9 inch baking pan
List of Ingredients

1 Cup of heavy cream
2 TBS plus 1/3 cup sugar
2 Extra large or Jumbo egg yolks
1/2 A-Grade (6 inches long) Vanilla Bean or 1 TSP of extract

Preheat oven to 300ºF and boil some water.


Vanilla Bean Recipe Directions:

In a saucepan over medium heat, combine cream and 2 TBS of sugar.

Cook, stirring occasionally until small bubbles appear at the edges of the pan (5-6 minutes).

In a bowl beat egg yolks with the seeds scraped from inside the 1/2 vanilla bean until smooth and light.

Slowly temper eggs with the hot cream, then return the egg mixture to cream pan.

Strain the hot mixture and fill each of the 4 - 4oz ramekins with the mixture.

Put baking pan in oven and a arrange the filled ramekins so that they are separated.

Fill the baking pan with boiling water up to 3/4 of the ramekins.

Bake until custard is set, about 25 minutes.

Remove the ramekins from the baking pan and leave it in the oven to cool.

Chill ramekins for 2-3 hours.

Sprinkle the remaining sugar over the cooled custards.

With a propane torch flame heat the sugar on top of each ramekin in a circular motion until golden brown.

Enjoy!

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Kalua Recipe

Makes 3 1/2 pints
Equipment: 8 quart pot, 1 gallon glass bottle, 3 one pint gift bottles
Coffee filter and funnel.

List of Ingredients

4 Cup of water
4 Cup of sugar
1 Cup of Folgers intant coffee
750ml or a fifth of vodka
2 Madagascar Bourbon Vanilla Beans split lengthwise
10 coffee beans

Vanilla Bean Recipe Directions:

Heat water and sugar in pot until boiling or all the sugar is dissolved,
Add instant coffee and stir until dissolved.

Cool to room temperature and add Coffee Beans, Vanilla Beans and vodka.

Store in gallon bottle for at least 3 weeks.

Strain with coffee filter into gift bottles.

Enjoy!

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Coeur a la Creme Recipe



List of Ingredients
1/2 lb cream cheese
1/2 cup confectioner"s sugar
1/2 vanilla bean
1 pint heavy cream


Sauce:
1 package frozen raspberries
1/2 cup red current jelly
1 tablespoon framboise (raspberry liqueur or wine)
1 pint fresh strawberries


Vanilla Bean Recipe Directions:

Put he cream cheese in a mixer bowl and beat until
light and fluffy, slowly add the confectiorner"s
sugar and the vanilla bean (split the vanilla bean
lengthwise in half and scrape out the seeds). In another mixer bowl add the heavy cream and whip
until it holds its shape, Add the wipped cream
to the cream cheese mixture and mix lightly.
Line the heart shaped mold with cheese cloth wrung out in
ice water, fill with the cream cheese mixture and put
the mold in the refrigerator for at least 6 hours.
Put a plate underneath it.so it can drain off.
At serving time unmold the creme on a round serving platter.
Surround it with fresh strawberries and serve with the sassy on the side. Defrost raspberries under running water for a few minutes,
then put in blender together with current jelly and framboise,
blend well and pour sauce through a strainer to remove seeds.
Bon appetite.
From the kitchen of Dosha Whitaker originally served at the Kennedy White House

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Apricot Vanilla Bean Muffin Recipe

For batter:

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 vanilla bean, split lengthwise, OR 1 teaspoon vanilla extract
2 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup dried apricots, finely chopped

For topping:

2 ounces almond paste
1/4 cup coarse sugar; see cook’s notes
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, room temperature

Coat 12-cup muffin pan with cooking spray; set aside. Heat oven to 375 degrees.

Prepare batter: In bowl of heavy-duty mixer, beat butter on medium speed until creamy.
Add sugar gradually beat until light and fluffy, about 2 minutes.
Scrape vanilla bean seeds into mixture and beat in briefly, or add extract if using.
Add eggs, one at a time, beating well after each addition and
scrape down bowl once or twice.

Stir together flour, baking powder, soda and salt. In alternating batches,
add dry mixture and buttermilk to batter, beating just until blended. Stir in apricots.
Divide batter among muffin cups.

Prepare topping: Crumble almond paste in small mixing bowl. Add sugar, flour and butter,
mixing to crumbly texture. Dot small amount on top of each muffin.

Bake muffins 25-30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes before unmolding on wire rack.

Yield: 12 muffins

Cook’s notes: Coarse sugar, also called decorating sugar, is sold in cake-decorating shops.

Courtesy of http://www.thatsmyhome.com


Bread Pudding Recipe

    Makes 6-8 servings

     Ingredients

    1 stick unsalted butter, softened
    1 cup sugar
    5 eggs, beaten
    1 pint (16 oz.) heavy cream (I use regular cream)
    1 tablespoon vanilla extract Or scrape the seeds and pulp from of two vanilla beans
    dash cinnamon
    1/4 cup raisins (optional)
    12 slices stale or fresh French bread, sliced one inch thick (about one loaf)
 
    Heat oven to 350 degrees.

    In a large bowl, mix butter and sugar until creamy with mixer.

   Add eggs, cream, vanilla and cinnamon and beat until thouroughly combined. Stir in optional raisins.

   Place sliced bread in 9-inch square buttered glass baking dish. Pour in liquid mixture on bread. Let stand a
   few minutes to soak, then carefully turn slices over and let stand a few more minutes to soak. Push
   down bread, if needed, to submerge. Add a little extra cream, if needed, to cover bread, by pouring
   evenly over surface; it does not have to be perfectly mixed.

   Set pan in larger pan; pour water into larger pan to 1/4 inch from top. Cover with foil. Bake 35 minutes.
   Remove foil and bake 10 minutes or so longer, until top is lightly browned and pudding is still soft.
   Top with Whiskey Sauce, if desired.

   Whiskey Sauce

   Makes 1 1/2 cups

   1/2 teaspoon constarch
   1 cup heavy cream
   1 cup sugar
   pinch cinnamon
   1 tablespoon unsalted butter
   1 tablespoon bourbon or other whiskey

    In samll bowl, dissolve constarch in 1/4 cup very warm to hot water. In medium saucepan combine
    remaining ingredients and bring to boil over high heat. Cook, stirring constantly, until sugar is dissolved     - about 3 minutes. Stir in cornstarch mixture. Cook, stirring constantly, until sauce thickens -
   about 3 minutes. Remove from heat and stir in bourbon whiskey.

Courtesy of Dwight Heinmuller - adapted from original recipe from The Baltimore Sun

Vanilla Bean Scones

Ingredients:

4 cups all purpose flour

½ cup vanilla sugar

(add 2 beans per cup of granulated sugar; store for 2-3 weeks before use)

1 tsp lemon zest (zest from one large lemon will do)

1 vanilla bean (7 inches) Divided 1/3 & 2/3

1 TBSP baking powder

½ tsp salt

10 TBSP unsalted butter cut into chunks

2 eggs

1 Cup whipping cream

1 tsp vanilla extract

Directions:

Preheat oven to 400 degrees, place racks in upper and lower 1/3 of oven

Cut vanilla bean in 2 pieces 1/3 & 2/3

Add into food processor flour, sugar, zest, baking powder, salt, and seeds & pulp from larger vanilla piece. Pulse until combined.

Glaze:

1 Cup of confectioner's (10x) sugar

2-4 TBSP of milk start with 2 TBSP

Seeds and pulp from smaller piece of vanilla bean

Mix and drizzle on cooled scones

More to come soon!

 

 

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