Vanilla Bean Paste

FLAVORRECIPES

12/27/20242 min read

Vanilla extract - Vanilla bean - Vanilla bean paste

Vanilla extract is made by a neutral spirit or glycerin that has/had a whole vanilla bean pod soaked in it. The combination of fresh vanilla pod, spirit and time create an infused extract that has a light and floral scent and flavor profile. There are some drawbacks to using vanilla extract, mostly that store bought vanilla doesn't contain the seeds/flakes. You loose out on the visual aspect as well as concentrated flavor. When making it at home you are able to get the seeds but then have to deal with the aging process. A good vanilla should be aged a minimum of 6 months, but isn't fully developed in terms of flavor until 1 year.

Vanilla Beans or a whole vanilla pod is the O.G. flavor gangster. The second most expensive spice in the world for a reason. The outer pod is extremely fragrant with a light earther side of vanilla. The pod has natural oils on the outside that help disperse flavor as well. Inside the pod is littered with tiny seeds that almost resemble caviar. They are jam packed with flavor and style, giving the traditional speckled look to any vanilla forward dessert.... So what are the downsides other than the hefty price. Vanilla beans can dry out very fast. Cheapest in a bulk bag of 15 or more bean they often go stale before being used, an expensive mistake. They also are mildly less convent then an extract or paste. Often times recipes that want vanilla caviar require tossing the pod afterwards, having no use for the outer husks flavor.

Vanilla bean paste is an easy bridge between the two. It has the reliability and longevity of vanilla extract, but without the aging process. Because paste and extracts are both liquid they are interchangeable, no math conversion BS. But unlike vanilla extract, vanilla paste has whole seeds and utilizes the outer pods oils and flavors. Giving the look and expensive feel of a Vanilla bean with out the risk of wasting any part of the pod.

Ingredients

Sugar 12 oz / 1 ¾ cup

Vodka/bourbon 5.7 oz / 1 ¼ cup

Vanilla beans 3 oz / 25-30 beans

Corn syrup 3 oz / ⅓ cup

Salt Tiny lil pinch

Water 2 oz / ¼ cup

Equipment

High powered blender / food processer

Rubber Spatula

Mesh sieve (optional)

Scale/measuring cups

Air tight jar

The Process

  1. In a blender or food processer combine all the ingredients. Depending on the power of your blender you may need to chop up the vanilla beans.

  2. Blend for 2-4 minutes on high speed, or until it transforms into a smooth dark paste.

  3. Scrape the sides and bottom of the blender, then blend again for 2 minutes on high, to ensure maximum smoothness.

  4. Depending on the strength of blender and personal preference you can run through a fine mesh sieve to remove any clump or lumps the blender missed. This will give you a Vanilla paste that is identical to store bought.

  5. Store in an airtight jar in the fridge or on the counter for 1-2 years.

Ingredient explanation* Corn syrup is in here to help prevent the sugar from crystalizing. As well as suspending the vanilla seeds in the liquid, stopping them from sinking to the bottom. You can swap it for golden syrup or honey but that will greatly compromise the flavor of the Vanilla paste.