In this step-by-step guide we will show you how to easily split and extract the seeds from a fresh vanilla bean. Normally we only use fresh vanilla in our recipes. Fresh vanilla simply has a better and more rich flavor compared to the dried vanilla products you can buy at the grocery store. This guide show you how to extract these delicious vanilla seeds from the beans and it’s actually very easy – it’s differently worth the little extra work. We always use fresh vanilla for our vanilla ice cream or the very tradition Danish rice pudding (Risalamande) which is a dessert typically served at Christmas.
How To: Make Vanilla Sugar
1 vanilla bean
How-To: Split and Seed a Vanilla Bean
If you are about to use a recipe where you need vanilla sugar , and you can’t find it at your local grocery store, you can also use this guide. You simply just follow all the steps below.
If you’re familiar with Rodelle, you’ll know that we produce fine vanilla extracts and other baking essentials. We also sell high-quality, gourmet vanilla beans. Vanilla beans are what give our extracts their flavor; they provide bakers with another option to enhance their recipes with the rich flavors of vanilla.
You’ve probably noticed that some recipes call for vanilla extract, and others call for vanilla beans. Often times, you can use the two interchangeably: brownies, cookies, pies. Other times, you’ll probably want to use vanilla beans if your recipe calls for it. Ice cream and creme brulee are two examples where vanilla beans will not only add a visually appealing effect to your recipe (those lovely black flecks) but also add a creamy, vanilla element that extracts are not able to achieve in these recipes.
Want some more instruction? Check out this helpful video tutorial:
Here we show you how to open, split, and scrape a whole vanilla bean in 4 easy steps!
Step 1 – Put the vanilla beans on a cutting board with their flat side down, facing away from you. The curled tip will be pointing toward the left- hand side of the cutting board.
Step 4 – If your recipe requires the vanilla bean seeds or caviar to be removed, pull apart the vanilla bean, slightly. Hold the bean on the cutting board. Turn the knife sideways and run the blade from the curled top to the bottom of the vanilla bean. The caviar will easily slide off the vanilla bean skin onto your knife in a thick, gooey lump.