Vanilla Bean x 1

To use - split the bean lengthways with a paring knife and scrape out the seeds. Add both the seeds and outer bean to the liquid to be flavoured. The bean can be (removed/rinsed/dried) and added to a sugar jar to create vanilla sugar.

Vanilla Crème Brulee – serves 6 – whisk together 6 egg yolks, 70 gm sugar and 1 vanilla Bean (scraped seeds). Bring 800 ml of pouring cream, 100 ml milk and the scraped bean pod to a simmer. Remove from the heat and whisk quickly into the egg mixture. Cool the mixture, strain and refrigerate (2 hours). For best results refrigerate overnight as the vanilla seeds will remain suspended evenly. Pour into ramekins, place on a cloth lined deep baking dish. Fill the tray with hot water to 1 cm below the top of the ramekins. Bake at 100 C for 70 minutes until set (slightly wobbly). Remove, cool and keep chilled. When serving dust surface with castor sugar and caramelise using a flame torch or under a griller. 

Add vanilla to a homemade apple sauce to serve with roast pork belly or cutlets. Use also to flavour shortbread, cookies, fruit compotes, ice cream, custard, parfaits, or panna cotta.