Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Vanilla Bean Paste

Posted by Bee & John on December 18, 2012 at 5:45 PM

Vanilla Bean Paste... what's the hype?  To me, it is an expensive form of vanilla - and I've always just used Vanilla Sugar (Everyday Cookbook) - but then I TRIED vanilla paste and I was hooked!  Problem is.... WAY too expensive!  Back I went to vanilla sugar.


Then a fabulous friend/client gave me a recipe for it!  Yay!  THANKS Karina!


Then I really READ the recipe... 250g of vanilla beans?  REALLY??  That's a LOT of vanilla beans (about 50 of them!) - and even getting them in bulk from the internet it would be way too expensive.  So I started with just 50g of beans and was going to cut the recipe down to 20% of the original.  10 mintues later I had only split and de-seeded 6 beans and STILL had 10 or so to go and I gave up!   WAY too much work.  Besides, it only used the seeds, with the Thermomix we have the ability to use the WHOLE bean!


So.... off I went in search of an easier vanilla bean paste recipe.  I found several - NONE of them used anywhere NEAR as much as 250g!  I wonder if the orginal recipe meant 25g not 250?  I found lots of recipes that seemed easy enough, but none of them were perfect for, but not adapted to, the Thermomix - so I have obliged for you.


I have actually combined the fab recipe that was given to me by Karina, and all the others that I found on the net to make a blended recipe for an easy peasy, cheap, vanilla paste.


On pouring it out it will seem quite thin.  And it IS thin - but JUST as powerful as vanilla paste - Don't worry, as it sits it will thicken up considerably!  


It may still seem thin...... Why is it thinner?  Does that mean you need less per recipe?  NO!!  It isn't as if I cut down the amount of beans... just the ENORMOUS amount of sugar that pads the jars of vanilla paste you buy.  The amount I've used should be enough to flavour and keep the paste fresh until the jar is finished, without making the jar super full of sugar with a tinsey winsey amount of vanilla bean.  I'd really love to hear from people who use vanilla paste regularly and let me know what you think!


Ingredients

500g of sugar 

10 vanilla beans, cut into 4 or 5

200g of filtered water

1/2 teaspoon of Cream of Tartar (will reduce the issue of crystalisation of the sugar


Method

 

  1. Put the sugar and the beans into the Thermomix and grind for one minute - scrape down the sides and grind for ANOTHER MINUTE.  
    • (HINT: put a kitchen piece of paper over the TM lid and then press the MC into place.  Stops the sugar dust going everywhere.  FOR SPICES ONLY - don't cook that way)
  2. Scrape down the sides and add the water and Cream of Tartar
  3. set the Thermomix to 100oC for 5 minutes, MC in place
  4. Scrape down the sides
  5. THIS IS CRUCIAL!  If you leave any sugar undissolved, it will make the whole thing crystalise and, althought will be just as good, harder to use.  "Wash" any undissolved sugar crystals down from the sides of your bowl with a pastry brush dampened with water.
  6. Set the Thermomix to Varoma for 5 mintues, speed 2 - MC OFF (simmer basket in place to reduce splatter)
  7. scrape down sides - make sure that there aren't any dissolved sugar.  
  8. NOTE: If it seems thick enough, STOP HERE
  9. Set the Thermomix to 100oC for 5 mintues, speed 2 - MC OFF

 

Scrape down the sides.  Pour hot mixture into serilized, hot jars with a good poppable seal.  You can secure the jar is vacuum sealed by placing the sealed jar into a sacepan of water (with the water about 1/3rd of the way up the sides) and boiling the pan for 10-20 minutes - This makes a GOOD jar pop the vacuum seal and will therefore last in the pantry for a year or so until opened.  


This recipe makes about 600-700g of paste.  


It is best to leave it to settle in the jars for a week or three, this will be make the flavour more intense.  and.... SHAKE BEFORE USING

HINT: Fill SMALL sized jars - I use 100-200g sizes.  Until opened (if you have good jars that have sealed properly), you can store the jars in the pantry.  Once opened, keep the vanilla paste in the fridge.  How long it'll last once opened varies with the recipes I've read.  Once said 3 weeks, one said 12 months.  I suspect, with the amount of sugar in there, you can leave it in the fridge as long as you would keep a jar of jam there.


DO NOT panic about the amount of sugar.  it is a CONCENTRATE!  I teaspoon to 1 tablespoon needed per cake or bikkie or icecream etc. 


(So sorry about the sideways photo... I don't know what is going on!  I've turned back right up 5 times, but everytime I upload it it goes wonky)




Categories: Easy Specialties, My own Recipes, My Favourite Recipes

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38 Comments

Reply Terrybek
9:46 PM on January 16, 2017 
Hello. And Bye. ewewew
Reply Justina Turner
6:50 PM on June 10, 2016 
I am so looking forward to making your vanilla paste. I have been looking for a long time for a recipe that doesn't add all this other sugary stuff in it. I will let you know how I go. Thanks for your blogging.
Reply Jen
8:04 PM on January 31, 2015 
Followed your recipe but paste still crystallised, any ay to in crystallise it?
Reply Mandy
7:30 AM on January 17, 2015 
Bee says...
Hi Mandy, I am not sure you'd be able to bring either through customs. Can you contact the Aust Ebassy to check? If you can, I would suggest dried, then there'd be no rush when you get home. Tahiti eh? Have a great stay!!


Got home today and didn't have a problem bringing 700g of dried Tahitian vanilla beans into Brisbane. The customs lady just commented on how delicious they smelt. I made up 2.2L of beans in vodka and 1.2L of beans in rum. Now to wait the 3 months for them to mature. I still have enough beans left to try your vanilla paste recipe with later this week. Need to buy some glass storage jars first.
Reply Bee
3:09 PM on December 17, 2014 
Mandy says...
I'm about to buy some vanilla beans when on holiays in Tahiti. Should I buy dried or fresh for this recipe? Thank you.

Hi Mandy, I am not sure you'd be able to bring either through customs. Can you contact the Aust Ebassy to check? If you can, I would suggest dried, then there'd be no rush when you get home. Tahiti eh? Have a great stay!!
Reply Mandy
5:32 AM on December 17, 2014 
I'm about to buy some vanilla beans when on holiays in Tahiti. Should I buy dried or fresh for this recipe? Thank you.
Reply Judy
11:05 AM on November 22, 2014 
Bee thanks for the recipe, I have tried it several times although as hard as I try I still get a little bit of crystallisation around the edges.
To help stop the crystallisation of the paste, what are your thoughts on substituting the sugar for liquid glucose or maybe half sugar and half glucose or even for a healthier version agave syrup? Not sure of the quantities though. Do you think it will help eliminate the problem?
Because the vanilla beans are so expensive I'm. A little nervous to try.
Reply Julia
8:39 PM on October 20, 2014 
I just made this a second time and it worked out beautifully!! The first time (about a year ago) it was crystallised around the edges and a little thin but this time I took more care with your further instructions and wiped down the sides of the bowl with a paper towel to get the stray sugar crystals after scraping them down in between cooking times. Also the extra 5 minutes was good too, to thicken it up that little bit more. It's perfect. Thank you!!!
Reply Bee
10:35 PM on September 26, 2014 
Nerida says...
I have a couple of questions. What speed do you grind the pods and sugar on? Also what speed do you use once you've added the water and cream of tartar?

Nerida, I tried to change the recipe just now to include the speeds but it keeps freezing on me - will change it soon, sorry. Grinding, sugar or grain or spices etc, is always on speed 9 or 10. When cooking the water and cream of tartar - speed 1-2. You want enough movement that everything is stirring, but not so that it is going up the sides of the bowl. Cheers Bee
Reply Nerida
9:10 PM on September 26, 2014 
I have a couple of questions. What speed do you grind the pods and sugar on? Also what speed do you use once you've added the water and cream of tartar?

Many thanks Nerida
Reply Caroline
6:00 AM on September 1, 2014 
Rex that is VERY interesting I bought a massive bulk order from them for a bulk buy of 10 people. I split them all out from the Sealed bags into ziplock bags and everyone did what they did with them . Some put them in sugar to keep, some put them in the Freezer ( various things online say to do various things and as usual all conflicting)
I had about 100 beans that went moldy after a few weeks of being keep in a double zip lock bag. I wasn't impressed either.
I did contact them but they weren't really that interested and I had to post them back.
I didn't bother Just kept the ones in the sugar and freezer that are still there ! I am about to do a batch of Vanilla Extract soon and will find out then how they are !


Rex says...
I will never, ever buy from them again. I was sent beans that were mouldy when I received them. Didn't bother to send them back or even contact them, I just threw them in the bin in disgust. I get mine from http://www.biodistributors.com.au/PriceListFiles/all_products.php

(just use ctrl-f to find 'vanilla' on the page to find 'em easily)
HTH
Rex
Reply Bee & John
8:25 PM on April 15, 2014 
Melinda says...
Mine has set very hard and also crystallised, and I know I added the Cream of Tartar. Next time I make it I'm going to use lemon juice and see if that works.

Melinda, it is not the cream of tartar or the lemon juice (although one or the other is crucial to the recipe!!!!! it changes the state of the sugar) it is the undissolved sugar that is making it crystalise! Just like when you make toffee, if you do not dissolve ALL the sugar the toffee crystalises - same here. I have ammended the recipe to include a caution about that.
Reply Melinda
7:58 AM on April 15, 2014 
Symone says...
Well I just logged on to ask why my paste has set to rock solid and upon reading the recipe again, maybe I forgot the Cream of Tartar...I was so tired I honestly don't remember! I will have to try again and make sure I am paying attention when making it...

Has anyone found it set really hard when they know for sure they followed the recipe?

Thanks heaps!


Mine has set very hard and also crystallised, and I know I added the Cream of Tartar. Next time I make it I'm going to use lemon juice and see if that works.
Reply Thermomums Krissy
10:22 PM on January 31, 2014 
Yeah, mine crystallised but I was using regularly, so I would use a knife to dig around and try to loosen it up. I just read another similar recipe on the Thermomix recipe community and it asks for lemon juice instead of cream of Tartar. When I made mine back in August I halved the recipe (and just used it up this week).
I wonder if I forgot the cream of tartar??
anyway, it was delicious and great for all my recipes

Symone says...
Well I just logged on to ask why my paste has set to rock solid and upon reading the recipe again, maybe I forgot the Cream of Tartar...I was so tired I honestly don't remember! I will have to try again and make sure I am paying attention when making it...

Has anyone found it set really hard when they know for sure they followed the recipe?

Thanks heaps!
Reply Bee Keough
9:30 PM on January 24, 2014 
Oh Rex? That's awful! To give them the benefit of the doubt (and no? I don't know them or get free stuff? just familiar with the problem) they vacuum seal the beans for a reason, they are organic (in the sense they are food matter) and WILL go off if there is a small break in the seal. But how awful, AND to waste your money too

Rex says...
I will never, ever buy from them again. I was sent beans that were mouldy when I received them. Didn't bother to send them back or even contact them, I just threw them in the bin in disgust. I get mine from http://www.biodistributors.com.au/PriceListFiles/all_products.php

(just use ctrl-f to find 'vanilla' on the page to find 'em easily)
HTH
Rex
Reply Rex
10:41 PM on January 22, 2014 
Davo says...
http://www.naturalvanilla.com.au/apps/webstore/


I will never, ever buy from them again. I was sent beans that were mouldy when I received them. Didn't bother to send them back or even contact them, I just threw them in the bin in disgust. I get mine from http://www.biodistributors.com.au/PriceListFiles/all_products.php
(just use ctrl-f to find 'vanilla' on the page to find 'em easily)
HTH
Rex
Reply hayley
5:45 PM on November 27, 2013 
Thanks for the great recipe. I just made this with 10 pods and the flavour wasn't really vanilla enough. Do you know how much your pods weighed by chance. I think mine may have been too small.

Thanks again.
Reply Denise Hill
2:19 AM on November 19, 2013 
I just made this with coconut sugar my house smells so good and the drips on my finger tasted yum !
Reply Bee & John
1:29 AM on November 5, 2013 
Joanne T Ferguson says...
G'day Bee! I use a LOT of Xlear Xyltiol (sugarless sugar) - would work and because it is not sugar, I sense I wouldn't need to add the Cream of Tartar eh?

Hi Joanne - interesting concept - no sugar. It would probably make a paste... My only concerns would be how long would it last. Sugar is a preservative as well as a sweetener and therefore keeps the paste for a few weeks/months in the fridge. I am not sure how long the shelf life would be without sugar. You might be better off just mincing your vanilla beans finely and freezing them in small blobs- adding them to recipes as needed. You are right though :-)) You won't need the cream of tartar :-)
Or, as an alternative, give the paste a miss and do the true vanilla essence thing and soak them in vodka. 10-15 vanilla beans split in full bottle of vodka, shake every day for 6 weeks and then use as a TRUE vanilla essence. No sugar then and it will last indefinitely
Reply Joanne T Ferguson
12:45 AM on October 20, 2013 
G'day Bee! I would love to try this recipe and use a LOT of Xlear Xyltiol (sugarless sugar) re my food lifestyle. I wonder if this would work and because it is not sugar, I sense I wouldn't need to add the Cream of Tartar eh? Thanks for HIGHLIGHTING it is a CONCENTRATE! Got my attention :) Cheers! Joanne