Vanilla sugar
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 400 gr.
Complexity: easily
Quantity: 400 gr.
Natural vanilla is not a cheap spice, but with just one pod, you can make a lot of flavored vanilla sugar and use it wherever you like to impart a wonderful aroma to your tea, baked goods, or desserts. To extract the maximum flavor from the pod, split it open and scrape out all the seeds into the sugar, then bury the pod in the sugar as well. Store in a tightly sealed container, and the vanilla sugar is ready to use within a week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 vanilla bean, whole or seeds only
- 2 cups granulated sugar
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Cooking the dish according to the recipe:
- If you have a whole vanilla bean, split it lengthwise along one side and scrape the seeds with the blunt side of a knife into an airtight container with sugar. Bury the bean itself in the sugar and seal tightly. Let it steep for 1-2 weeks. Use vanilla sugar as usual.
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