Vanilla Uses & Recipes

Quick answer: Bourbon vanilla from Madagascar can be used as a split bean (slow cooking), scraped seeds (creamy pastries), powder (sprinkling, drinks), extract (cakes and batters) or vanilla sugar (quick everyday use). Each format has its own sweet spot.

Vanilla is not just a sweet fragrance: it is a spice in its own right, able to elevate desserts, flavor drinks, and even surprise in savory dishes.

Whole vanilla beans: creams, ice creams, infusions

Split the bean lengthwise, scrape out the seeds with the tip of a knife, add seeds and pod to the hot liquid. Let it infuse for 10 to 30 minutes off the heat. The emptied pod still holds fragrance: pop it into your sugar jar.

Vanilla powder: sprinkle, measure easily

Bourbon vanilla powder can be sprinkled directly over fruit, into a drink, or mixed into a batter. It is the fastest format for everyday use.

Vanilla caviar: concentrated aroma

Vanilla caviar is made only of the seeds, without the pod. Ideal for fine pastries (macarons, ganaches, choux pastries) where texture matters most.

Vanilla extract: easy baking

Bourbon vanilla extract replaces the bean in recipes with no hot liquid involved. One teaspoon is roughly equivalent to half a split bean.

Vanilla sugar: the everyday touch

Our vanilla sugar is made with real Madagascar vanilla. Use it in yogurt, coffee, over fruit, or in a crepe batter for a subtle flavor with no tricky measuring.

Signature vanilla recipes

Vanilla crème anglaise: 50 cl milk, 1 split bean, 4 egg yolks, 60 g sugar. Infuse 15 min, cook until it coats a spoon.
Vanilla rice pudding: 1 L milk, 150 g short-grain rice, 1 split bean, 80 g sugar. 35 min over low heat.
Quick vanilla ice cream: vanilla caviar + cream + sugar + egg yolk in an ice cream maker.
Vanilla vinaigrette (yes, savory): 4 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp vanilla extract. Over salmon or tomatoes.
Half-cooked vanilla salmon: salmon fillet in a mix of oil + salt + vanilla seeds, 4 min cooking time.

Recommended amounts

1 bean per 50 cl of liquid for infusions. 1 tsp of powder for a dessert serving 4. 1 tsp of extract per cake recipe. 1 tsp of caviar for a dessert serving 6.

Frequently asked questions

Does vanilla work in savory dishes? Yes: salmon, langoustines, foie gras, roasted beetroot. Very little goes a long way.

Can an infused bean be reused? Yes: rinse it, dry it, slip it into a sugar jar. It will flavor your sugar for weeks.

Which format for which recipe? Whole beans for hot liquids, caviar for fine pastries, powder for quick use, extract for cakes, vanilla sugar for everyday.