How to Make Vanilla Sugar

Not along ago, we splurged on real vanilla beans for making ice cream.  When I used a bean to make a custard base, the pod was cooked in the custard mixture; I didn't save that pod (although Nicole says it can be done).  But when I used a vanilla bean to make Philadelphia-style ice cream, I just scraped out the seeds and didn't need the pod for the recipe.

Not wanting to waste anything, I remembered that my sister had mentioned making vanilla sugar.  I placed the scraped bean into a small Rubbermaid container and filled it with sugar.  Occasionally I shook the closed container to break up the lumps and distribute the flavor.  Within a day or two, the sugar was thoroughly scented with vanilla.

This vanilla sugar is very, very delicious in coffee!  I haven't tried it for anything else yet, but it makes good coffee taste even better.  And it's my understanding that the sugar can be replenished without replacing the vanilla bean; I'm guessing that the flavor will be milder or will take longer to transfer to the sugar.




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