Tahitian Vanilla Recipe
Make Tahitian Vanilla Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Custard Base
Optional Finishes
Method
Vanilla Custard Base
Prepare the vanilla
Split the Tahitian vanilla bean lengthwise with a sharp knife. Scrape the seeds out of the pod using the back of the knife and reserve both seeds and pod.
Warm milk and cream
In a medium saucepan combine the whole milk, heavy cream, half of the granulated sugar (1.5 tbs), the vanilla seeds and the scraped pod. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes.
Whisk egg yolks and sugar
While the milk warms, place the egg yolks in a bowl and whisk together with the remaining granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes.
Temper the eggs
Remove the warm milk mixture from heat. Slowly pour about 1/3 cup of the hot milk into the yolk mixture in a steady stream while whisking constantly to temper the eggs. Continue adding another 1/3 cup and whisk. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.
Cook the custard
Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches 175–180°F (80–82°C) if using a thermometer, about 6–8 minutes. Do not boil.
Strain and cool
Remove from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in a pinch of fine sea salt. If using vanilla extract instead of a bean, stir in 1 tsp now. Allow to cool slightly, stirring occasionally to release heat, about 10 minutes.
Chill
Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until fully chilled, at least 2 hours (preferably 4 hours or overnight) so flavors meld and texture firms.
Assembly & Serving
Finish and serve
Once chilled, whisk the custard briefly to restore smoothness. Portion into individual serving dishes or ramekins. If desired, lightly dust with powdered sugar (about 1 tsp divided among servings), scatter fresh berries or tropical fruit and sprinkle toasted coconut flakes. Serve chilled.
Storage
Cover and refrigerate leftovers for up to 3 days. Custard will thicken slightly upon chilling; whisk gently before serving.