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A question about a recipe: Burnt Caramel Pudding

8337d192 8d07 425e 9007 765826036600  2016 1215 burnt caramel pudding james ransom 211

I have a question about step 2 on the recipe "Burnt Caramel Pudding" from Midge. It says:

"Pour the cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream. " My question is, i can't find a vanilla bean to save my life! How much liquid vanilla can/should I use in lieu of the bean?

asked by melindav over 5 years ago
7 answers 2103 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088

Barbara is a trusted source on General Cooking.

added over 5 years ago

I'd use about a teaspoon of vanilla extract.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago

I'd probably go a little heavier considering its importance in the dish. But it's all a guess anyway since beans come in different sizes and potencies. You may already know this but be sure to add the extract just before the mixture goes into the ramekins, not when the bean would have gone in.

There are a number of good online sources for beans, far less expensively than you'd find at a grocery store. Beans have a fuller, richer flavor than extract, you can discover Tahitian vanilla in the process, and learn how to make your own, superior extracts. Let me know if you need a reference.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 5 years ago

Equivalents and substitution questions are often very quickly answered through google.just a suggestion.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago

While that's certainly true, the depth of knowledge on this site continues to amaze me. The answers I've read here are reliable and the discussions intelligent -- not your average group to say the least.

Just for fun, I Googled this question and came up with a range answers:

1 teaspoon extract = 1 bean (Nielsen-Massey, et al)
1 teaspoon extract = 1 inch of bean (Cook's Thesaurus / foodsubs.com)

If an average bean is 7", that's 7 teaspoons per bean or a 700% between "equivalents".

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 5 years ago

All the answers I found on the web say 1 inch of vanilla bean, scraped is equivalent to 1 teaspoon of liquid vanilla extract. I'm pretty sure my bottle of Neilsen-Massey says 1 bean = 1 tablespoon of extract, and that would be the same.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago

Very interesting! Can you double check your bottle? I found this from Nielsen-Massey: "One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract."

In any case, 1 inch = 1 tsp. would calculate to a 3" bean using those formulas. Now I'm not saying there aren't 3" beans available but I don't think even supermarket beans are that short. The last ones I remember seeing (admittedly quite a while ago) were doubled over in a standard spice jar, they'd have to have been at least 6". The ones I use are at least 7".

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added over 5 years ago

In pastry school, where everything is measured down to the exact gram, this is how we measured vanilla:

- 1 bean, 1/2 bean, 1/4 bean; or
- A quick capful of vanilla extract (regardless of what size bean the recipe called for)

In other words: we didn't measure vanilla too precisely beyond that. Certainly extract quality will vary and it's important to use a good one - 1 T in any dish is a lot though.

Also, FYI, the flavour of a bean is in the pod not the seeds. The seeds just add decoration and the act of scraping helps to release oils (similar to bruising herbs).

For this reason you can wash off a bean after infusing the flavour and re-use it, though its potency will be diminished. Or add it to sugar to make vanilla sugar.

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