Vanilla Recipe
Make Vanilla Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Extract (homemade)
Vanilla Sugar
Quick Vanilla Syrup (optional)
Method
Vanilla Extract (homemade)
- 1
Prepare beans
Split each vanilla bean lengthwise with a sharp knife to expose the seeds, leaving about 1/2 inch intact at one end so the bean stays in one piece. Optionally cut beans in half to fit your jar.
- 2
- 3
- 4
Maturation
Allow the mixture to steep for at least 8 weeks for a mild extract, 3 months for a fuller flavor, and up to 6 months for maximum intensity. The extract will darken and become aromatic. Taste periodically and decant when it reaches desired strength.
- 5
Decant (optional)
When ready, strain the extract through a fine-mesh sieve or cheesecloth into a clean bottle. Reserve the beans to make vanilla sugar or re-insert them into the bottle to keep infusing.
Vanilla Sugar
- 6
- 7
Infuse
Seal the airtight container and shake or stir to distribute seeds. Let the sugar sit for at least 1 week before use, shaking daily if possible. For stronger flavor, wait 2–4 weeks.
- 8
Usage and maintenance
Strain or sift only if you need a finer texture; otherwise use bean pieces as they are. Replenish sugar or add a fresh bean as flavor fades. Keep stored in a cool, dry place.
Quick Vanilla Syrup (optional)
- 9
Combine and heat
In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Split the vanilla bean and scrape the seeds into the pan; add the pod as well. If using extract, wait to add it off heat (see next step).
- 10
Dissolve and simmer
Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer for 2–3 minutes to thicken slightly—do not boil vigorously. Remove from heat.
- 11
Infuse and cool
Allow the syrup to cool with the vanilla pod still in it for at least 30 minutes to an hour to develop flavor. If you used vanilla extract instead of a bean, stir in 1 teaspoon extract after removing from heat and cooling slightly.
- 12
Strain and store
Remove the vanilla pod and strain the syrup through fine mesh if you want a clear syrup. Transfer to a clean bottle and refrigerate. Use within 2–3 weeks.