Type what you have

Ingredients

• ✓ vanilla bean
• milk
• heavy cream
• egg yolk
• sugar
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean
• gelatin
• water
• cream
• confectioners' sugar
• mixed berry
• sugar
• brandy

Instructions

1. 1 In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
2. 2 Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
3. 3 To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
4. 4 Unmold panna cottas and serve with berry sauce.

By Military Cook

Ingredients

• ✓ vanilla bean
• gelatin
• water
• heavy cream
• milk
• white sugar
• lemon zest
• strawberry jam

Instructions

1. 1 Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
2. 2 Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
3. 3 Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

By Jane Jensen Hoegh

Ingredients

• ✓ vanilla bean
• egg
• all-purpose flour
• honey
• semisweet chocolate
• almond
• sprinkle
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ vanilla bean
• almond
• cornmeal
• sugar
• all-purpose flour
• lemon
• salt
• butter
• lard
• egg yolk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2. 2 Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
3. 3 Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
4. 4 Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

By GJGLAM

Ingredients

• ✓ vanilla bean
• bread crumb
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• apple
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
2. 2 Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
3. 3 Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Giulia

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.

By lwilliams001

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
• vodka

Instructions

1. 1 Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

By RE_BEKAH

Ingredients

• ✓ vanilla bean
• white sugar

Instructions

1. 1 Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

By Heide F

Ingredients

• ✓ vanilla bean
• vodka
• water

Instructions

1. 1 Split vanilla beans with a very sharp knife.
2. 2 Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
3. 3 Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and set the mason jar on top of the trivet. Pour water into the pot.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

By thedailygourmet

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Fill a large pot with water and place a sous vide circulator into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.
2. 2 Place vodka and vanilla beans into a sterilized pint-size Mason jar and secure with lid until finger-tight. Lower into the water, ensuring jar is completely covered, and process for at least 8 hours.
3. 3 Remove jar. Cool and store in a dark cupboard, gently shaking occasionally. The extract is ready to use immediately, but the longer it sits, the better it will become.

By France Cevallos

Ingredients

• ✓ vanilla bean
• white sugar
• water

Instructions

1. 1 Microwave vanilla bean and 2 teaspoons water in a small microwave-safe bowl until softened, about 30 seconds.
2. 2 Bring sugar and remaining water to a boil in a saucepan. Split vanilla bean lengthwise on a work surface; scrape out seeds with the back of a knife. Add seeds and pod to saucepan; boil until syrup is thickened slightly, about 2 minutes. Remove from heat and cool to room temperature.

By skater girl

Ingredients

• ✓ vanilla bean
• butter
• sugar
• all-purpose flour
• almond flour
• hazelnut spread

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ vanilla bean
• butter
• brown sugar
• egg white
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
2. 2 Preheat a waffle cone maker according to manufacturer's instructions.
3. 3 Pour batter into the preheated waffle maker and cook according to instructions.
4. 4 Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

By Sasha Harlow

Ingredients

• ✓ vanilla bean
• almond
• date
• sea salt
• water

Instructions

1. 1 Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
2. 2 Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
3. 3 Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
4. 4 Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

By foodelicious

Ingredients

• ✓ vanilla bean
• brown sugar
• espresso
• dark rum

Instructions

1. 1 Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

By AllieGeekPi

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
• farro
• salt
• milk
• sugar

Instructions

1. 1 Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
2. 2 Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
3. 3 Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

By Fran

Ingredients

• ✓ vanilla bean
• half-and-half
• sugar
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ vanilla bean
• sugar
• water
• instant coffee granule
• vodka

Instructions

1. 1 In a saucepan, combine sugar, water and instant coffee. Bring to a boil, then let simmer gently for 1 hour. Remove from heat, and cool completely.
2. 2 When mixture is cool, Stir in vodka. Place vanilla bean in bottle and fill with coffee/vodka mixture. Allow liqueur to set for 4 to 6 weeks after preparation.

By JENNINE1980

Ingredients

• ✓ vanilla bean
• instant espresso coffee powder
• sugar
• water
• vodka

Instructions

1. 1 Mix coffee and sugar. Add boiling water and stir until dissolved. Cool.
2. 2 Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles.
3. 3 Close bottles tightly and keep in a cool dark place for one month.

By Lori

Ingredients

• ✓ vanilla bean
• butter
• cream cheese
• bourbon whiskey
• confectioners' sugar
• heavy cream

Instructions

1. 1 Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
2. 2 Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
3. 3 Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

By metread

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
• milk
• white sugar
• egg yolk
• all-purpose flour
• butter
• salt

Instructions

1. 1 Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. 2 Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. 3 When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. 4 Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

By Kevin Ryan

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
• pretzel crisp
• butter
• egg yolk
• heavy cream
• sugar

Instructions

1. 1 Process Pretzel Crisps® into crumbs in a food processor. Transfer to a bowl and pour in melted butter; mix to combine evenly. Butter a pie dish, then press crumbs into dish to cover bottom and sides. Place in refrigerator.
2. 2 In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla bean seeds. Whisk on medium to incorporate air. Pour into chilled pie crust.
3. 3 Bake at 350 degrees F for about an hour. (If top skin is browning too quickly, use a spoon to skim it off the top and continue to bake.) Pie is finished when center appears to be set, and only jiggles slightly. Remove and cool, then place in refrigerator to cool completely.

By Snack Factory Pretzel Crisps