The video above and the recipe and information below are from the website
of http://www.masterpastrychef.com.au/ Master Pastry Chef I'm going to
attempt his recipe this week and will report back. Thank you Master Pastry Chef for
sharing your recipes. I highly recommend his website for easy to follow
yet wonderful recipes explained in a way that is not intimidating.
Vanilla Bean PasteThe quality of Vanilla bean or extract or paste or essence you use can make or break the flavours of your custards cakes and desserts in general. Alternatively using a quality extract or paste or bean can turn a basic crème anglaise, custard or ice creaminto a triumph. The way I have made my desserts consistently a winner is bymaking my own Vanilla bean paste. It costs a fair bit but usually I will makeenough to last about a year so it is quite cost effective considering one bean willcost around $6 or a 10gm jar of paste is around $10….
The key is by using the whole bean and boiling it andallowing it to ferment over time your paste will become stronger andstronger…..In fact the next time you do it you can use the ones from the previousyear and over time you paste is not only unique but potent…..The most important thing is to use quality VanillaBeans…They should be moist and bendy and not dry….You should be able to bendand twist them and not snap when bent. Contact your local bakery wholesaler orlook online you should be able to find quality beans in bulk quantity…Mostwholesalers are happy to sell you 250gm lots.
Ingredients Costings250 gms Vanilla Bean $60750 gms castor sugar $1750 mls water $.1Juice half lime $.5Costing comes to$61.60 depending on how cheap you can get your hands on some Vanilla beans.METHOD