Ingredient (english)

Vanilla pod

Vanilla pod

For many dishes, vanilla beans are cut lengthwise and the dark pulp is scraped out with a spoon. The vanilla pulp, for example, is then also cooked. You can also cook the pod in milk, for example. If you only need the pulp of a vanilla pod, you can still use the pod for homemade vanilla sugar. Simply place the vanilla pod in an empty, clean jam jar and fill up with household sugar. Close well and leave to stand for a few days. The aroma of the vanilla pod is transferred to the sugar. If the sugar is refilled in time, the pod can be used more often. Only when your aroma is used up, you need to put a new pod in the glass again.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
274 kcal
56 g
4 g
3 g

Recipes with Vanilla pod

Alsatian apple cake
Alsatian apple cake For the Alsatian apple cake flour with 30 g sugar and a pinch of salt mix. Add an egg yolk and diced cold butter. ...
Apple Crumble Gratin
Apple Crumble Gratin can be served hot or cold. Preheat oven to 220°. ...
Bavarian cream with oranges
Bavarian cream with oranges For Bavarian cream with oranges it is best to use organic oranges, as the peel is also used. Put the milk in a saucepan. ...
Blackberry Danube waves
Blackberry Danube waves are a simple variant of the classic Danube waves. They taste particularly juicy when freshly baked. ...
Brioche tartlets
Brioche tartlets are baked in a muffin tin. Heat 0.125 l milk lukewarm. ...
Butter biscuits
Butter biscuits For the butter biscuits put flour in a mixing bowl and spread cold butter over it in flakes. Add icing sugar and egg. ...
Chocolate Men Cream
Chocolate Men Cream Chocolate Men's Cream gets a particularly intense chocolate taste when using high quality chocolate with high cocoa content of 70%. For the chocolates men cream milk in a pot fill. ...
Christmas Panettone
Christmas Panettone is an Italian fruit cake. Mix flour, dry yeast and sugar. ...
Cream brulee
Cream brulee Creme brulee is a famous French dessert. The cream food is covered with a caramelized sugar layer. ...

(C)opyright by Marions Kochbuch