Vanilla Recipe
Make Vanilla Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Bean Paste (makes about 1 cup)
Optional: Vanilla Extract (small batch, substitutable for extract above)
Method
Vanilla Bean Paste (primary recipe)
- 1
Prepare the beans
Split each vanilla bean lengthwise with a sharp knife and scrape the seeds out using the back of the knife. Reserve both scraped seeds and the pods.
- 2
Make simple binder
In a small saucepan, combine the granulated sugar, water, and light corn syrup. Heat gently over medium-low, stirring until the sugar dissolves and the mixture is just warm (do not boil). Remove from heat and allow to cool for 2–3 minutes.
- 3
Combine and macerate
Place the scraped vanilla seeds and the reserved pods in a heatproof bowl or the jar of a small food processor. Pour the warm sugar/corn syrup mixture over the seeds and pods. Let sit for 20–30 minutes to soften and extract aroma.
- 4
Process to paste
Transfer the seeds, pods, and syrup into a small food processor or blender. Add the vanilla extract. Pulse until the mixture becomes a coarse, glossy paste—some small flecks of seed should remain for visual and flavor interest. If you prefer a smoother paste, process longer, scraping down sides as needed.
- 5
Adjust consistency
If the paste is too thick, add 1 teaspoon of warm water at a time and pulse until you reach a spoonable consistency similar to jam. If too thin, pulse briefly to reduce liquid or add 1–2 teaspoons of sugar and pulse to thicken slightly.
- 6
Strain pods (optional)
If you don’t want whole pieces of pod in the final paste, strain the processed mixture through a fine-mesh sieve, pressing solids with a spatula to extract paste. Return strained paste to a clean jar.
- 7
Cool and store
Let the paste cool completely. Transfer to a sterilized jar, pressing down to remove air pockets. Seal and store in the refrigerator for up to 6 months. For longer storage, freeze in small portions (ice cube tray) and thaw as needed.
Optional: Quick Homemade Vanilla Extract (alternative ingredient)
- 8
Split and submerge
Split the vanilla beans lengthwise and place them in a clean 250–500 ml glass bottle. Submerge completely with the vodka, making sure all bean surfaces are covered.
- 9
Infuse
Seal the bottle and store in a cool, dark place for at least 6–8 weeks, shaking gently every few days. Flavor will develop further over months; use after 6–8 weeks as a mild extract, best after 3 months.
- 10
Use
Use the infused extract in place of store-bought vanilla extract when the recipe calls for vanilla. The beans can remain in the bottle to continue concentrating flavor or be removed and reused to make vanilla sugar.
