Type what you have

Ingredients

• ✓ vanilla bean
• water
• lemon
• pear
• sugar
• hot fudge topping
• vanilla ice cream

Instructions

1. 1 Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
2. 2 Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
3. 3 Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
4. 4 Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
5. 5 Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

By John Mitzewich

Ingredients

• ✓ vanilla bean
• milk
• heavy cream
• white sugar
• salt
• egg yolk
• white sugar

Instructions

1. 1 Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
2. 2 Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
3. 3 Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
4. 4 Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
6. 6 Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

By Jill LeClerc Thompson

Ingredients

• ✓ vanilla bean
• cream
• milk
• salt
• jasmati rice
• egg
• egg yolk
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

By Rice Select

Ingredients

• ✓ vanilla bean
• egg
• egg yolk
• white sugar
• cornstarch
• salt
• milk
• butter

Instructions

1. 1 Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. 2 Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. 3 Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

By John Mitzewich

Ingredients

• ✓ vanilla bean
• milk
• butter
• cherry
• all-purpose flour
• salt
• white sugar
• egg
• heavy cream
• white sugar

Instructions

1. 1 Combine milk and vanilla bean in a pot and steep for at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
3. 3 Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
4. 4 Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
5. 5 Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

By Narno

Ingredients

• ✓ vanilla bean
• raspberry
• white sugar
• lemon juice
• water
• balsamic vinegar
• white sugar
• water
• lemon juice
• peach
• vanilla ice cream
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

Ingredients

• ✓ vanilla bean
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• pumpkin puree
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ vanilla bean
• heavy cream
• half and half
• chai tea bag
• egg
• egg yolk
• white sugar
• cinnamon
• cardamom
• clove
• nutmeg
• allspice
• white sugar

Instructions

1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

By seabright1226

Ingredients

• ✓ vanilla bean
• all-purpose flour
• butter
• potato starch
• white sugar
• salt
• milk
• egg yolk
• egg
• milk
• sugar
• heavy cream
• cornstarch

Instructions

1. 1 For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
2. 2 Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Grease and flour a 9-inch springform pan.
4. 4 For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
5. 5 While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
6. 6 Whisk egg mixture into the cooled milk, stirring constantly.
7. 7 Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
8. 8 Preheat the oven to 400 degrees F (200 degrees C).
9. 9 Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
10. 10 Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
11. 11 Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
12. 12 Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
13. 13 To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.

By stella

Ingredients

• ✓ vanilla bean
• white sugar
• cornstarch
• kosher salt
• egg
• egg yolk
• milk
• butter
• butter
• water
• kosher salt
• all-purpose flour
• egg
• heavy cream
• dark chocolate chip
• raspberry
• cocoa powder
• powdered sugar

Instructions

1. 1 Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
2. 2 Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
3. 3 Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
4. 4 Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
6. 6 Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
7. 7 Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
8. 8 Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
9. 9 Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
10. 10 Use a serrated knife to slice the hearts in half horizontally.
11. 11 Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
12. 12 Heat cream in a saucepan until simmering.
13. 13 Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
14. 14 Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
15. 15 Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

By John Mitzewich

Ingredients

• ✓ vanilla bean
• salt
• vanilla extract
• powdered sugar
• butter
• heavy cream
• sour cream
• milk
• almond extract
• vanilla extract
• egg
• egg yolk
• butter
• sugar
• nutmeg
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. 2 Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
3. 3 Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
4. 4 Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
5. 5 Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
6. 6 Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
7. 7 While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
8. 8 When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
9. 9 Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
10. 10 Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

By Kim

Ingredients

• ✓ vanilla bean
• vanilla extract
• almond extract
• cornstarch
• all-purpose flour
• egg white
• egg
• almond
• butter
• white sugar
• egg yolk
• butter
• butter
• salt
• confectioners sugar
• all-purpose flour
• pear
• cardamom
• cinnamon stick
• honey
• sugar
• water

Instructions

1. 1 To poach the pears: Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
2. 2 To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
3. 3 Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
6. 6 Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
7. 7 Reduce oven temperature to 350 degrees F (175 degrees C).
8. 8 To make the frangipane: Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
9. 9 Spread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
10. 10 Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

By Gin

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Place vanilla beans in a glass bottle or jar with a lid; add vodka, making sure beans are submerged. Cover.
2. 2 Store in a cool, dark place for about 3 weeks, shaking occasionally.

By GINGER P

Ingredients

• ✓ vanilla bean
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
3. 3 Pour cream over vanilla seeds; add sugar and vanilla extract.
4. 4 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

By MonicaA

Ingredients

• ✓ vanilla bean
• half-and-half
• white sugar
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL

Ingredients

• ✓ vanilla bean
• egg white
• cream of tartar
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
3. 3 Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

By IIIMXO

Ingredients

• ✓ vanilla bean
• milk
• white sugar
• baking soda

Instructions

1. 1 Bring milk to a boil in a large saucepan over medium-high heat. Remove from heat; strain through cheesecloth. Return to the saucepan.
2. 2 Cut vanilla bean in half; scrape seeds into milk. Stir in sugar; heat over medium-high heat, stirring constantly, until sugar is dissolved. Stir in baking soda just as milk mixture begins to boil. Reduce heat to medium, stirring constantly, until mixture thickens, a wooden spoon drawn through mixture leaves the bottom of the pan visible, and mixture is light brown. Remove pan from heat.
3. 3 Fill a large bowl with ice and cold water; place saucepan into ice bath, stirring constantly until dulce de leche is cold. Transfer to sterile airtight jars; store in the refrigerator.

By JUALONSO

Ingredients

• ✓ vanilla bean
• water
• sugar
• cinnamon stick
• lemon
• quince

Instructions

1. 1 Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
2. 2 Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
3. 3 Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

By Lola

Ingredients

• ✓ vanilla bean
• heavy cream
• salt
• egg yolk
• white sugar
• white sugar
• cocoa powder
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
3. 3 Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
4. 4 Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
5. 5 Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
6. 6 Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
9. 9 Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

By jeanius80

Ingredients

• ✓ vanilla bean
• butter
• confectioners' sugar
• all-purpose flour
• dark chocolate chip
• heavy cream
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
3. 3 Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
4. 4 While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
5. 5 Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

By CORINTHE

Ingredients

• ✓ vanilla bean
• almond milk
• cornstarch
• agave nectar
• coconut oil
• vegan whipped cream

Instructions

1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Ingredients

• ✓ vanilla bean
• milk
• white sugar
• salt
• egg yolk
• white chocolate chip
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
2. 2 Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean.
3. 3 Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
4. 4 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.
5. 5 Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove seeds; discard seeds.
6. 6 Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By pelicangal

Ingredients

• ✓ vanilla bean
• water
• white sugar
• lemon
• quince
• puff pastry
• plain greek yogurt
• apple jelly

Instructions

1. 1 Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Unroll puff pastry on a lightly floured surface and cut into 8 squares.
4. 4 Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
5. 5 Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
6. 6 Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

By nch

Ingredients

• ✓ vanilla bean
• pumpkin puree
• vanilla extract
• heavy cream
• brown sugar
• egg yolk
• cinnamon
• ginger
• salt
• nutmeg

Instructions

1. 1 Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
2. 2 Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
3. 3 Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
4. 4 Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
5. 5 Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
6. 6 Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
7. 7 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

By Allrecipes Member

Ingredients

• ✓ vanilla bean
• all-purpose flour
• baking powder
• salt
• ricotta cheese
• butter
• sugar
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. 2 Sift together flour, baking powder, and salt in a bowl.
3. 3 Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
4. 4 Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
5. 5 Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
6. 6 Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

By Kim

Ingredients

• ✓ vanilla bean
• coconut milk
• coconut cream
• water
• long-grain rice
• cinnamon stick
• brown rice syrup
• dark rum

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• milk
• cornstarch
• sugar
• egg yolk
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ vanilla bean
• lemon
• honey
• cinnamon stick
• pear
• prune
• apricot
• almond
• pine nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• peach
• butter
• brown sugar
• cinnamon
• milk
• egg yolk
• white sugar
• cornstarch
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Generously butter the cut portion of each peach half and place cut-side down into a baking pan.
3. 3 Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.
4. 4 Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.
5. 5 Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.
6. 6 Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.
7. 7 When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.
8. 8 Remove vanilla bean and scrape the seeds into the hot milk.
9. 9 Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.
10. 10 Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.
11. 11 Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.
12. 12 Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.
13. 13 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By tedsan

Ingredients

• ✓ vanilla bean
• butter
• sugar
• egg
• vanilla extract
• lemon extract
• all-purpose flour
• coconut
• instant lemon pudding mix
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
3. 3 Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
4. 4 Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

By NET10