Vanilla Recipe

Prepare beans

Using a sharp knife, split each vanilla bean lengthwise down the middle, exposing the seeds but leaving the bean in one piece. If jars are short, cut beans into 2–3 pieces so they fit upright.

Jar and pour

Place the split vanilla beans into a clean 16–20 oz (about 500–600 ml) glass jar with a tight-fitting lid. Pour 2 cups of vodka over the beans until they are fully submerged. Leave about 1/2 inch (1 cm) headspace.

Seal and store

Seal the jar tightly and label with the start date. Store the jar in a cool, dark place. Shake the jar gently once a day for the first week, then once a week thereafter.

Maturation

Allow the extract to steep for at least 8 weeks for a mild flavor, ideally 3 months for a robust aroma and up to 6 months for maximum depth. The liquid will darken to a rich brown.

Optional top-up

When you use some extract, top the jar back up with the optional 1 cup vodka to keep beans submerged; flavor will continue to develop. You can strain out beans after 6–12 months if desired, reserving them for vanilla sugar or paste.

Combine sugar and bean

Place 2 cups granulated sugar in an airtight container or jar. Scrape the seeds from the vanilla bean (use either a fresh bean or one used for extract) and add both the seeds and the whole pod to the sugar.

Infuse

Seal the container and shake to distribute the seeds. Let the sugar sit for at least 1 week to absorb vanilla flavor; shake or stir every few days. For stronger flavor leave for 3–4 weeks.

Use or refresh

Remove the pod if desired (you can grind it with the sugar) or leave it in to keep infusing. Use vanilla sugar 1:1 in recipes where you want both sweetness and vanilla aroma (coffee, baking, dusting).

Extract seeds

Split the 2 vanilla beans lengthwise and scrape out the seeds into a small bowl. Reserve the pods for vanilla sugar or extract.

Mix

In a small bowl, combine the scraped seeds with 3 tablespoons granulated sugar, 1 teaspoon light corn syrup, and 1 teaspoon warm water. Stir vigorously until the mixture forms a thick, paste-like consistency. If too dry, add a few drops more warm water; if too loose, add a pinch more sugar.

Store

Transfer the paste to a small jar, seal, and refrigerate. Use within 2–3 months. This paste provides intense visible vanilla specks for custards, creams, and icings.