Recipes with real vanilla

Six ideas that make a single vanilla bean go much further than you think.

Vanilla crème brûlée

Vanilla crème brûlée

The classic of French pâtisserie – creamy inside with a crisp caramel crust on top.

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For 4 servings

Ingredients

  • 500 ml cream
  • 1 vanilla bean, seeds scraped out (or 1 tsp Caviar de Vanille)
  • 5 egg yolks
  • 80 g sugar
  • Sugar for caramelising (as needed)

Method

  1. Bring the cream to the boil with the vanilla seeds and scraped bean, leave to infuse for 10 min, then remove the bean.
  2. Whisk the egg yolks with the sugar until creamy.
  3. Slowly stir in the hot cream.
  4. Pour into ramekins and bake in a water bath at 150 °C for approx. 40 min until set.
  5. Sprinkle with sugar and caramelise just before serving.
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Creamy vanilla ice cream without an ice-cream maker

Creamy vanilla ice cream without an ice-cream maker

Silky, creamy vanilla ice cream that needs no machine – just a little patience in the freezer.

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For 6 servings

Ingredients

  • 400 ml cream
  • 200 ml whole milk
  • 2 vanilla beans
  • 4 egg yolks
  • 100 g sugar

Method

  1. Bring the milk, cream and scraped vanilla beans to the boil and leave to infuse for 15 min.
  2. Whisk the egg yolks with the sugar until fluffy.
  3. Slowly stir in the hot milk and heat gently until the custard thickens (approx. 82 °C).
  4. Leave to cool and remove the beans.
  5. Pour into a container and stir every 30 min for 3 hours, then freeze until firm.
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Vanilla crescents (Vanillekipferl)

Vanilla crescents (Vanillekipferl)

Melt-in-the-mouth Christmas classics with an intense vanilla aroma – a treat for Advent.

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For 24 pieces

Ingredients

  • 250 g flour
  • 200 g cold butter
  • 80 g sugar
  • 100 g ground almonds
  • 2 tsp vanilla powder
  • Pinch of salt, icing sugar for coating

Method

  1. Quickly knead all ingredients into a shortcrust dough.
  2. Chill for 30 min.
  3. Shape small rolls and bend them into crescents.
  4. Bake at 170 °C for approx. 12 min until light golden.
  5. Roll in icing sugar while still warm (ideally mixed with a pinch of vanilla powder).
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Vanilla panna cotta

Vanilla panna cotta

Italian elegance from three ingredients – little effort, big impact.

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For 4 servings

Ingredients

  • 500 ml cream
  • 60 g sugar
  • 1 vanilla bean
  • 3 sheets gelatine

Method

  1. Soak the gelatine in cold water.
  2. Bring the cream, sugar and scraped vanilla bean to the boil and leave to infuse for 10 min.
  3. Remove the bean and stir in the squeezed-out gelatine.
  4. Pour into moulds and chill for at least 4 hours.
  5. Turn out before serving and garnish, e.g. with berries.
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Homemade vanilla sugar

Homemade vanilla sugar

The easiest way to reuse every scraped vanilla bean – nothing goes to waste.

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For 1 jar(s)

Ingredients

  • 1 vanilla bean(s)
  • 250 g sugar

Method

  1. Slit the beans open and scrape out the seeds.
  2. Put the seeds and scraped beans in a jar of sugar, close and shake.
  3. Keep the jar closed for at least 1 week, shaking occasionally.
  4. Top up with sugar as needed – keeps for years.
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Vanilla rice pudding

Vanilla rice pudding

A creamy childhood classic that becomes a little luxury with real vanilla.

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For 2 servings

Ingredients

  • 150 g pudding rice
  • 750 ml whole milk
  • 40 g sugar
  • 1 tsp vanilla powder (or 1 vanilla bean)
  • Pinch of salt

Method

  1. Bring the milk to the boil with the vanilla and salt.
  2. Stir in the rice and bring back to the boil.
  3. Simmer over low heat for approx. 35–40 min, stirring occasionally.
  4. Stir in the sugar and serve warm or cold.
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