How to extract the most flavor out of vanilla beans?
Today I made creme brulee, which I'm not very familiar with but have done once or twice.
The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though I used 4x the amount specified in the recipe. (I used 2 whole vanilla beans for 2 cups).
I cut, scraped and put everything in cream/sugar, heated to about 80-90c (almost a boil), mixed with the yellow of the egg(yolk?) and cooked it in a pan half-full of water.
Is there anything I can do to facilitate more vanilla flavor? Is it somehow volatile and doesn't survive.. cooking? Maybe I should have boiled the cream with the vanilla? Make extract using high-strength alcohol first? Buy better vanilla?
Best Answer
Getting the Vanilla from the bean to the taste bud takes time. While many will advocate the use of fresh vanilla beans (as you have tried), I have always preferred the flavor that is granted from a good vanilla extract. In my opinion it is stronger and better distributed throughout the dish. Whether you buy or make your own extract I think you will get a more consistent and rich flavor that way.
(note: thanks to @rfusca for providing the extract link in a previous question)
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Quick Answer about "How to extract the most flavor out of vanilla beans?"
Place the pods in a tall, thin glass jar and pour enough alcohol (grain alcohol, vodka or dark rhum) to just cover the top of the vanilla beans. Close the jar and keep it refrigerated. Within a few weeks, the pods will plump and at the same time infuse the alcohol with a great vanilla flavor.How do you get the most flavor out of a vanilla bean?
How do you make vanilla extract taste better?
You can use vodka, bourbon, rum, or brandy. Vodka: Distilled vodka is clear, tasteless, odorless, allowing the flavors and color from the vanilla beans shine. Vodka is inexpensive, and you will get a pure vanilla flavor in your extract.How many times can vanilla beans be used to make vanilla extract?
If your jar is larger than 8 ounces, use more beans and alcohol so that the alcohol will cover the beans. Just remember this ratio: 6 vanilla beans per 8 ounces of alcohol. So if your jar is 12 ounces, use 9 vanilla beans. If it's 16 ounces, use 12 beans.What is the most flavorful vanilla bean?
Mexican vanilla beans, from the genus planifolia, have a reputation for being the best vanilla beans in the world \u2013 vanilla did originate in this area so you shouldn't be surprised. Mexico actually had a monopoly on vanilla beans until the 1800's explorers started exporting them to other countries.DIY Vanilla Extract with Split \u0026 Whole Vanilla beans after 3 months. Which is best? By VanillaPura
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