Tuesday, January 17, 2012
Do you keep your used vanilla beans and turn them into vanilla sugar? If not then you definitely should. Those gorgeous beans are full of so much flavour. Even when the seeds have been scraped or they have been used to infuse a sauce or custard, they are still full of deliciousness.
Every time I use a bean it gets rinsed, dried (with paper towel - I don't worry too much about the moisture) and shoved into my vanilla sugar jar. It is then topped up with castor sugar which in no time at all takes on the gorgeous vanilla aroma and becomes perfect to sprinkle on top of confections or used in dishes where you want a subtle vanilla flavour.
The moisture in the beans tends to make the sugar clump together somewhat, but it is easy to break up and the heavenly intense smell of vanilla every time I open the jar is just magic. This is recycling at its best!