How to use a Vanilla Bean

by zoe on January 13, 2008 · 33 comments | Print Print | Print Email this to a friend

How to use a vanilla bean:

vanilla bean

This is one of my favorite ingredients and essential in the pastry kitchen. Vanilla beans are not cheap so you want to pick a good one and use the whole thing. The beans should be soft, oily and have an intense vanilla aroma. Avoid a bean that has no luster and is brittle.

Here is an overview of the different types of vanilla beans (adapted from vanilla.com):

Bourbon beans are long and slender, with a very rich taste and smell, have thick, oily skin, contain an abundance of tiny seeds, and have a strong vanilla aroma. Bourbon beans from Madagascar and the Comoros are described as having a creamy, haylike, and sweet, with vanillin overtones. Bourbon beans from other regions will be similar if they are picked at peak ripeness and are properly cured. They are also considered the highest quality bean and reflect this in the cost.

Mexican beans are similar to Bourbon beans though they have a more mellow, smooth, quality and a spicy, woody fragrance.

Tahitian beans are usually shorter, plumper, and contain a higher oil and water content than Bourbon beans. The skin is thinner, they contain fewer seeds, and the aroma is fruity and floral. They are often described as smelling like licorice, cherry, prunes, or wine.

To maximize the bean you want to cut the pod in halve, length wise,

vanilla bean

and then scrape out all of the oily seeds from the inside to use in your recipe. You will have flecks of vanilla throughout, which will infuse the dish with vanilla.

vanilla bean

You can either throw the whole bean, once it is cut, into the recipe or you can save the scraped pod for another use later. If you are using vanilla bean in a pound cake or other recipe that does not call for you to cook the bean in a hot liquid, then just scrape out and use the seeds. you will want to add them when you are creaming the butter so they incorporate well. (I submerge the scraped pods in sugar to make vanilla scented sugar.)

{ 33 comments… read them below or add one }

1 kathyG January 14, 2008 at 1:50 pm: Sorry to be so dense, but do you then get rid of or use the oily seeds you’ve scraped from the inside?
2 zoe January 14, 2008 at 3:03 pm: Hi Kathy,

Thank you for your question, it was very helpful and I rewrote the post as a result. Please check it out and let me know if it is clearer.

Thanks, Zoë
3 Deeba July 5, 2008 at 4:03 am: I’ve been on your fantastic site for ages…must have been living under a rock. Just cant get enough of it! Will have to see if I can find a copy of this wonderful book in India around where I live. *sigh*…if wishes were horses!! Cheers Deeba
4 zoe July 10, 2008 at 11:29 am: Hi Deeba,

Thank you for visiting my site. I really hope you find the book. If so, please let me know about all the bread you are baking in India!

Cheers, Zoë
5 Ann September 17, 2008 at 9:02 pm: Can I use the seeds in my uncooked recipe for buttermilk ice cream? It calls for 2 tablespoons of vanilla extract, but I’d like to figure out how to use vanilla beans instead.
6 zoe September 17, 2008 at 9:15 pm: Hi Ann,

Yes, you can add the vanilla bean to the uncooked ice cream base. You will have to whisk it in very vigorously to spread it around. Usually you heat the vanilla with the cream, this helps to break up the oils and then the flecks disperse on their own. If there is no heat applied the oils don’t spread as easily.

It will be delicious. Let me know how it goes!

Zoë
7 Ann September 19, 2008 at 11:17 pm: The ice cream was just wonderful. I heated the vanilla seeds in the cream very slightly and then added the mixture to the buttermilk and sugar while whisking. Thanks for the advice!
8 zoe September 20, 2008 at 6:56 am: Hi Ann,

Thanks for stopping back to let me know. I’m so pleased that it turned out so well.

Zoë
9 Megan November 21, 2008 at 10:50 am: Thanks for posting this! I am wondering what a good substitue amount is when you are replacing actual fresh vanilla beans for the extract. If a recipe called for a teaspoon vanilla, how much of the vanilla bean would you add?
10 zoe November 21, 2008 at 11:48 am: Hi Megan,

I would probably add a half of a vanilla bean to the recipe. It depends if it is the predominant flavor or if it is in addition to other things. I think half is a good place to start!

Enjoy, Zoë
11 PegE March 20, 2009 at 11:22 am: I have some very old Vanilla Beans and was planning to do a Rice Pudding which calls for A Vanilla Bean. I know this won’t work but what can I use as a substitute?
12 zoe March 20, 2009 at 4:16 pm: Hi PegE,

Are your vanilla beans dried out? If so all you have to do is soak them in a hot liquid for a while 15-90 minutes depending on how dried out they are. This should plump them enough to cut them and split them open.

you can always just add a teaspoon of vanilla extract to the recipe instead.

Enjoy, I adore rice pudding!

Zoë
13 diana April 12, 2009 at 4:01 pm: Hi,
I just bought some vanilla beans_ and was wondering if I could use them with making yogurt with a yogurt maker. I figured I would scrape some seeds into each jar…or put some seeds into the yogurt and milk mixture while heating up_ before putting the yogurt into jars. Any suggestions?
Thanks, Diana
14 zoe April 13, 2009 at 6:35 am: Hi Diana,

This is a very interesting question. I’ve always added the flavor after making the yogurt. Adding it to the milk mixture before making should work, although the vanilla may settle to the bottom of the jars.

When you try it, let me know how it goes!

thanks, Zoë
15 Wayne October 13, 2009 at 7:00 am: I have a very basic question, if I may. Recently I was given some vanilla beans which are still encased in their plastic wrapped packaging. How do I preserve these? Room temp until I open them up, then refrigerate the remaining ones? Or should they be in the refrigerator or freezer until needed? The individual I received them from did not know either. Thank you for any response. -Wayne
16 zoe October 13, 2009 at 7:04 am: Hi Wayne,

It will depend on how long it takes you to use them up and how humid your house is? I leave mine at room temperature and they are fine for a couple of months, but I tend to use them up by then. If you think it will take you longer you can wrap them well and refrigerate for a few months or freeze for several months.

I hope this helps! Zoë
17 Amy October 18, 2009 at 4:05 pm: I just used my vanilla bean in creme brulee. I split it open & scraped it, placing the miniscule seeds & the entire bean pod into the cream while it was heating. Alton Brown off “Good Eats” says that you can save your bean for later or add it to sugar to make vanilla sugar, but do I need to rinse the cream off or just place it in the sugar with all the cream still on it? Won’t it spoil if the cream is not rinsed off? Thanks in advance!
Also, do you buy your beans in bulk or at a traditional grocery store?
18 zoe October 19, 2009 at 6:52 am: Hi Amy,

Yes, you should make vanilla sugar, it is lovely. Just take the vanilla pod out of the cream, rinse it with cold water (you don’t want to use hot or it will remove the oils), let it dry out completely and then submerge it in the jar of sugar. If it is not completely dry it will make your sugar lumpy and hard to work with.

I buy my vanilla beans in bulk and if I can’t use them right away I freeze a portion of them.

Thanks, Zoë
19 Bridgette November 12, 2009 at 1:27 pm: Hi there! I am a HUGE fan of homemade cranberry sauce, and this year I would like to can some cranberry preserves for my friends for the holidays. However, I would like to jazz it up with fresh vanilla. Can I add the seeds to the preserves while they are reducing? Or should I add them during the cooling process? Thanks!
20 zoe November 13, 2009 at 6:46 am: Hi Bridgette,

I think this is a question for the jam lady! http://zoebakes.com/?p=2366 My only concern about adding the vanilla after the cooking is for safety. Barb will know or know where we can find out!

Thanks for the great question!

Zoë
21 Abigail November 23, 2009 at 7:42 pm: Hi, I would like to make a vanilla bean cheesecake; should I blend the beans with the sugar in a food processor or just add them to the batter? Thank you.
22 zoe November 29, 2009 at 7:46 am: Hi Abigail,

You can add the vanilla either way. You can process it with the sugar or add it to the batter. If you add it to the batter do it at the very beginning to make sure that it gets very well dispersed into the dough.

It will be fantastic! Thanks, Zoë
23 mitch November 30, 2009 at 10:21 pm: Im so naive, I bought a pack of vanilla bean to use in a hot chocolate milk, but I cut them up in peices not knowing how to use it. Is it ok to still use them and how? Thank You.
24 Josh Whitrow December 4, 2009 at 10:17 pm: Hi,

I noticed that you said, if a recipe calls for 1tsp of vanilla extract to use half a bean. Is it possible to save the other half for later, or will it go bad? Im unsure of what to do or how to store the other half.

thanks
25 zoe December 4, 2009 at 10:56 pm: Hi Josh,

Just wrap it in plastic wrap and save it in a dry cool spot. Or, you can freeze it if you don’t think you will use it for a long while.

Enjoy, Zoë
26 kate December 13, 2009 at 11:09 pm: hi — i’ve heard of adding a bean to sugar, but what about adding a vanilla bean to a canister of steel-cut oatmeal? Do you think that would infuse the oatmeal with a vanilla flavor?? If yes, would you guess at how long the bean would need to be in the oatmeal for it to have any effect? Curious, since we just started buying and using vanilla beans (for a totally out of this world tomato sauce!)…can’t wait to try your recipe for devil’s food cupcakes! thanks…
27 zoe December 16, 2009 at 5:03 pm: Hi Kate,

What a fantastic idea! It would need at least a few days in the oats to impart any flavor.

Let me know how it turns out! Zoë
28 Colby December 18, 2009 at 2:42 pm: Hi Zoe,
Quick question. After I use my vanilla beans once how many more times will I be able to use them? Do I still wash in cold water and store in an airtight container and then soak them in warm water before my next use?
THanks,
Colby
29 Jorie December 19, 2009 at 3:27 pm: Hi, Zoe. I love all of the vanilla wisdom! My son just returned from Madagascar with a wealth of fresh vanilla beans. How should they be stored? Should they be air dried or kept moist in the plastic bags he brought them in? I see that you recommend freezing–how long can the beans be kept that way?
30 Tracie February 14, 2010 at 4:51 am: Hi, Zoe! I recently bought some vanilla beans and tried to make vanilla extract out of them. However, I did the recipe conversion wrong and ended putting 14 beans into 750 ml of vodka. I’m wondering if I will end up with vanilla extract that is extremely condensed or will it be okay? (It’s too late for me to fish out the extra beans.) I noticed there are a lot of recipes with different vodka to bean ratios out there but I clearly used way more beans than any of the recipes called for.
31 zoe March 1, 2010 at 12:17 pm: Hi Tracie,

I think your vanilla extract is going to be amazing. When I make it I cram as many beans in as I can fit. It should be way more than most recipes are willing to suggest, due to the cost of the beans. You extract is going to be lovely!

Enjoy, Zoë
32 Rosali Kleinschmidt March 5, 2010 at 3:43 pm: I have put my vanilla beans into vanilla extract to make it stronger. How many times can I use the same bean?
33 elana April 15, 2010 at 6:54 pm: hi,
yes how much vanilla bean do you use per year.Please write back soon.
Elana

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