Madagascar Vanilla Paste
Choose 1 or 6 quarts, 32 oz
San Francisco or New Jersey
Vanilla bean, vanilla seeds, vanilla extract, corn syrup.
As tasty as extracts are, they don’t give vanilla flavored foods (especially ice cream and frosting) the same flecked appearance that vanilla beans do. If you want that iconic look that signals real vanilla, but don’t want to split and scrape beans every time you cook, vanilla paste is the answer.
Each bottle of vanilla paste contains a multitude of minute vanilla seeds ready to be stirred into any recipe. It's single fold strength, like most vanilla extract, so it can be used as a one-to-one substitute (though unlike most extracts, it does include some sugar).
Vanilla paste also has a thicker consistency than extracts, allowing you to add vanilla’s hauntingly delicious flavor to recipes where added liquid or alcohol is undesirable because it will thin the consistency or interfere with other ingredients.
Store Madagascar vanilla paste in a cool, dry place (typically a cupboard).
RECIPES & TIPS
Stir vanilla paste into recipes as you would vanilla extract or the scraped inner pulp of whole vanilla beans. It's single fold strength, like most extracts, so it can be used as a one-to-one substitute (though unlike most extracts, it does include some sugar).
Vanilla isn't just used to give dishes a strong vanilla taste, in small amounts it enhances and accentuates other flavors. A little bit of vanilla is welcome in many sweet recipes, and even some savory ones.
Pair vanilla with ingredients like: sugar, dairy (cream, milk, butter, mascarpone, ricotta, cream cheese, yogurt), caramel, fruit (especially apples, pears and berries), eggs (especially in custards like creme brulee, flan, pastry creme, creme anglaise and pot au creme), chocolate, or other spices like saffron, cinnamon, cloves, and cardamom.