Homemade Vanilla Bean Paste Recipe: Easy, Sugar-Free and Flavorful

Homemade Vanilla Bean Paste Recipe: Easy, Sugar-Free and Flavorful

You can simply make vanilla bean paste with just two ingredients. This recipe yields a more robust vanilla flavor compared to vanilla extract. Recently, I’ve been playing in the kitchen with vanilla, creating everything from liqueur and syrup to vanilla butter. Among all the things I’ve produced, this paste has the strongest vanilla flavor.

This is the dish for you if you enjoy vanilla bean paste. You may use it in any recipe calling for vanilla because it is a simple ingredient to make—it takes approximately five minutes.

What is Vanilla Bean Paste?

This paste is made by soaking vanilla beans in glycerin. It is thick and dense, with a strong vanilla flavor, in contrast to vanilla syrup, which has a fluid texture. The exquisite vanilla flavor that handmade vanilla bean paste adds enhances any dish or recipe. Instead of using vanilla extract, many bakers choose to utilize the paste when they want a strong vanilla flavor.

What Are the Benefits of Making Vanilla Bean Paste at Home?

The natural vanilla flavor of homemade vanilla bean paste is rich and strong, significantly superior to that of store-bought varieties.

• This sugar-free vanilla paste made from glycerin is a great option for anyone trying to cut back on sugar or stay away from added sugars completely. Glycerin’s inherent sweetness brings out the flavor of vanilla, making it a delightful and healthful substitute for conventional vanilla bean syrups that include sweeteners like corn syrup, vanilla sugar, white sugar or agave syrup.
• It’s really easy to create, and you can customize the flavor and strength to suit your tastes.
• It’s a great method for keeping vanilla beans fresh. Although I like to use them in muffins, butter, or milk tea, this paste keeps for several months and is a handy way to add vanilla flavor to anything whenever needed.
• Cost effective-To produce vanilla paste, all you need is some whole beans and glycerin, and it’s quite affordable to prepare.
•  Unlike other runny goods, this recipe uses no artificial thickening agent (such xantham gum, as I observed in social media’s videos) to keep the vanilla bean floating in the syrup.
• No waste: after consuming the seeds, you can save the empty vanilla pods, which are still full of flavor, by using them in this recipe. Dried vanilla pods containing dehydrated seeds can also be used. This is a fantastic method to get a concentrated vanilla flavor that lasts longer and reduce waste.

INGREDIENTS FOR VANILLA PASTE

Vanilla paste simply need two ingredients to make it.

1.VANILLA BEANS: WHICH TYPE SHOULD I USE?

A large quantity of fresh beans are required. They have a subtle flavor and aroma that other artificial flavorings are unable to match since they contain a natural substance called vanillin.

It is possible to remove hundreds of tiny vanilla bean fragments from entire vanilla pods and turn them into a paste. Madagascar, often known as Bourbon, vanilla beans are creamy and rich, whereas Tahitian vanilla is characterized by a strong floral flavor. You can use any finest quality (grade A) vanilla bean pods to make the paste, as long as they are fresh and have a strong, aromatic scent. Don’t use Grade B because it has less moisture than Grade A.

2.GLYCERINE

Since glycerin is an odorless, clear, and natural liquid that helps to prolong the paste’s shelf life and keep its vanilla flavor, I use it to make vanilla paste. In addition, glycerin can provide a smooth and creamy texture and has a somewhat sweet taste that goes well with the inherent sweetness of vanilla.
It’s acceptable to substitute alcohol, like vodka or rum, in some recipes. Like glycerin, the alcohol serves as a preservative and draws out the flavor of the vanilla beans. I manufactured my own vanilla extract with it.

STEPS FOR VANILLA BEAN PASTE RECIPE

1. MAKE VANILLA POWDER

All of the beans—including the caviar—should be finely chopped before being added to a strong food processor or spice mill. They don’t need to be let to dry first. The chopped beans should be coarsely pulverized after being pulsed.

2. MIX IT WITH GLYCERINE

Blend the ground vanilla beans and glycerin in a small bowl until thoroughly blended. Give it a few days to let the essence of the beans to seep into the glycerin. For up to six months, store the mixture in the refrigerator after transferring it into a mason jar with a tight-fitting cover.

Note: You can increase the maceration time or change the amount of beans to intensify the flavor.

VARIATIONS

Since there are only two components in this vanilla bean paste, it is simple to give the flavor profile a distinctive twist.

• Add some alcohol flavor: To make Bourbon vanilla bean paste, stir in a small amount of bourbon, which gives the paste a cosy, smoky taste.
• An orange or lemon’s zest gives a citrus twist and a cool flavor.
• For a decadent twist, add melted chocolate or cocoa powder to chocolate treats.
• A little of cinnamon gives pastries with a fall theme a warm, spicy flavor.
• If necessary, add more syrups to change the sweetness and consistency, such as agave syrup, sugar syrup, or honey.

HOW TO USE VANILLA BEAN PASTE?

Use it wherever vanilla flavor is called for in a recipe.

• Use it each time vanilla flavor is called for in a recipe.
• It gives homemade vanilla ice cream a deep, creamy vanilla flavor. For optimal results, stir in the paste in the last stages of churning.
• Use it to subtly flavor whipped cream with vanilla extract. This is ideal as a cheesecake, cake, and pie topping.
• It works great for flavoring puddings and custards. Mix it into the mixture while it’s cooking.
• To make a simple syrup, combine it with a small amount of honey or agave nectar and pour it over fresh fruit.
• For everything associated with baking. When preparing delectable vanilla delicacies like Pizookies, cupcakes, or chocolate bliss balls, add it to the batter.

HOW TO STORE VANILLA BEAN PASTE?

Keep it in a dry, cool area in an airtight container. It is advisable to keep it out of the direct sun. It keeps well for over six months in the refrigerator when stored in an airtight jar.

SUBSTITUTES FOR VANILLA BEAN PASTE RECIPE

In case you don’t have vanilla bean paste, you might utilize the following alternatives:

VANILLA POWDER

Whole vanilla beans are ground to make vanilla powder. Using half as much vanilla powder as paste is the recommended practice.

PURE VANILLA EXTRACT

Amount of vanilla extract to use: equal to amount of paste. One teaspoon of extract, for instance, is equal to one teaspoon of vanilla bean paste.

VANILLA SUGARS

Since vanilla sugar only has a slight vanilla flavor and can’t completely replace the power of vanilla paste, I don’t advise using it as a substitute.

VANILLA BEANS

If you have entire vanilla beans, you can use them in place of the paste by scraping the seeds out of the pods. For every tablespoon of vanilla bean paste, use one whole vanilla bean.