French Vanilla Sugar (Sucre Vanillé)
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
288 teaspoons
-
Calories
16 kcal
-
Course
Condiments
-
Cuisine
French
French Vanilla Sugar (Sucre Vanillé)
Description
The French Vanilla Sugar recipe relies on scraping real vanilla bean seeds from whole pods and incorporating them into granulated sugar. The beans are carefully sliced lengthwise with a sharp knife, and the seeds are scraped out using the dull side of the knife. These tiny seeds, often called vanilla caviar, are then mixed by hand with the sugar to ensure even dispersal and to break up any clumps. The result is a sugar that carries the aromatic qualities of fresh vanilla beans without the liquid content of vanilla extract.
This sugar can be used to sweeten tea, coffee, baked recipes, or sprinkled over fruits and desserts, providing a nuanced vanilla flavor. The method emphasizes patience and attention when scraping the beans to maximize seed yield and avoid including pod fragments in the sugar.
Storing the vanilla sugar in an airtight container allows the flavor to intensify over time. You can mix different types of sugar, such as granulated and cane sugar, to add textural variety.
Ingredients
- 6 Vanilla Beans whole
- 6 bean pods whole
- 6 cups granulated sugar or 3 cups granulated sugar and 3 cups cane sugar (for a little extra "crunch")
Instructions
- Measure the sugar into a medium-large bowl. Set aside.
- To scrape the seeds (aka caviar) from the pods, place one on a cutting board, flat side down. Using a sharp knife, place the tip of the knife in the center of the bean, just below one of the curled ends. Slowly cut into the bean careful to only slice through the top of the bean and not puncture through the bottom. Slice down the center until you reach the end of the bean.
- Slightly pull apart the bean apart to open then use the dull side of the knife to scrape the seeds away from the pod. As you scrape the seeds from the pod, transfer them to the bowl with the sugar. Repeat with remaining beans. Here is a great video to demonstrate this technique.
- With clean hands, run your fingers through the sugar, rubbing the sugar as you go to distribute the beautiful seeds evenly. Continue until no more clumps of vanilla bean seeds remain. Pinch out and discard any bits of the bean pod that you may have scraped off as you go.
- Store in an airtight container. Keeps well for several months.
Notes
- Use clean, sharp knives to carefully split vanilla beans lengthwise and scrape out the seeds without damaging the pods.
- Run your fingers through the sugar after adding the seeds to evenly distribute them and break up clumps.
- Discard any pod fragments that accidentally mix in with the seeds and sugar.
- Store the vanilla sugar in an airtight container to maintain and deepen its flavor.
- You can mix granulated sugar with cane sugar to add a slight crunch and texture variation.
- Refer to accompanying detailed tips or videos for more precise scraping techniques.
Nutrition Information
Show DetailsNutrition Facts
Serving: 288teaspoons
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Fat | 0.01g | 0% |
| Sodium | 0.04mg | 0% |
| Potassium | 0.1mg | 0% |
| Sugar | 4g | 8% |
| Calcium | 0.04mg | 0% |
| Iron | 0.002mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
