why make this recipe
Making your own vanilla bean paste is a great way to add rich, deep flavor to your desserts. Store-bought options can be pricey and might not match the quality you desire. Homemade vanilla bean paste is easy to prepare and gives you control over the ingredients. Plus, it infuses your recipes with real vanilla flavor and beautiful specks of vanilla bean, making everything from ice cream to cakes taste special.
how to make Homemade Vanilla Bean Paste
Ingredients
- 12 vanilla beans (Grade B preferred; Grade A also works)
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup or food-grade vegetable glycerin
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons cool water (for slurry with thickener)
Directions
- Place the vanilla beans on a cutting board. Using a small, sharp knife, slice each bean lengthwise to split it open. Gently press each bean flat and use the back of the knife to scrape out the seeds. Collect both the seeds and scraped pods in a small bowl.
- In a small saucepan, combine the sugar, 1/2 cup water, and all of the vanilla seeds and pods. Stir to combine, then place over medium heat and warm gently, stirring occasionally, until the sugar dissolves and the mixture just begins to steam.
- Reduce the heat to low and let the mixture simmer very gently for 10–15 minutes, until lightly golden and very aromatic. Stir occasionally and scrape down the sides of the pan to prevent crystallization. The syrup should remain pourable.
- Turn off the heat. Using tongs, remove the vanilla pods and set them aside. Stir in the light corn syrup or glycerin until the mixture is smooth and fully combined.
- Carefully pour the warm mixture into a blender or food processor. Add the vanilla pods back in. Blend on low, then medium, until the pods are broken into small bits and the mixture looks speckled and slightly thick. If your blender struggles, cut pods into smaller pieces first.
- In a small bowl, whisk the cornstarch or arrowroot with 2 tablespoons cool water to make a smooth slurry. Return the blended vanilla mixture to the saucepan over low heat and gradually whisk in the slurry. Cook, whisking constantly, for 3–5 minutes, until it thickens to a loose jam or molasses-like consistency and coats the back of a spoon. Remember it will thicken further as it cools.
- Remove the pan from the heat and stir in the pure vanilla extract. Let the paste cool completely to room temperature, then transfer to a clean, dry glass jar with a tight-sealing lid. Store in the refrigerator.
- Use vanilla bean paste in place of vanilla extract in most recipes. As a guideline, 1 teaspoon vanilla paste is approximately equal to 1 teaspoon vanilla extract. Start with slightly less in delicate desserts and adjust to taste.
how to serve Homemade Vanilla Bean Paste
You can use your homemade vanilla bean paste in any recipe that calls for vanilla extract. It works well in cakes, cookies, ice creams, and puddings. It gives a lovely aroma and a beautiful look to desserts because of the tiny black vanilla specks.
how to store Homemade Vanilla Bean Paste
Store your vanilla bean paste in a clean, dry glass jar with a tight-sealing lid in the refrigerator. It can last for up to 6 months when properly sealed. Always use a clean spoon when scooping out the paste to avoid contamination.
tips to make Homemade Vanilla Bean Paste
- Make sure to use fresh vanilla beans for the best flavor.
- Use a good quality blender to ensure the pods are ground finely.
- Adjust the thickness to your preference by altering the amount of cornstarch or arrowroot you use.
variation
You can experiment with other flavors by adding ingredients like almond extract or using different types of sugar. For a spiced version, consider adding a touch of cinnamon or nutmeg.
FAQs
Q: Can I use vanilla extract instead of vanilla bean paste?
A: Yes, but the flavor will be different. Vanilla bean paste has a richer flavor and contains real vanilla bean seeds.
Q: Is it expensive to make homemade vanilla bean paste?
A: The cost mainly comes from the vanilla beans, but making it yourself is often cheaper than buying high-quality store-bought versions.
Q: Can I freeze homemade vanilla bean paste?
A: Yes, you can freeze it in small portions, but be sure to store it in an airtight container to prevent freezer burn.
Homemade Vanilla Bean Paste
Ingredients
Method
- Place the vanilla beans on a cutting board and slice each bean lengthwise to split it open. Press each bean flat and scrape out the seeds.
- In a saucepan, combine the sugar, 1/2 cup water, and the vanilla seeds and pods. Stir and warm over medium heat until the sugar dissolves.
- Reduce heat to low and let the mixture simmer for 10–15 minutes until lightly golden and aromatic.
- Turn off the heat and remove the vanilla pods using tongs. Stir in the light corn syrup or glycerin until smooth.
- Pour the warm mixture into a blender and blend until the pods are broken into small bits.
- Whisk the cornstarch or arrowroot with 2 tablespoons cool water in a bowl to make a slurry.
- Return the blended vanilla mixture to the saucepan over low heat and gradually whisk in the slurry. Cook for 3–5 minutes until thickened.
- Remove from heat and stir in the pure vanilla extract. Let cool to room temperature, then transfer to a glass jar.