I made a vanilla baked custard the other day, intending on using the Taylor & Coleridge paste. I don't think I have had the jar for that long - less than a year - but it had set absolutely rock hard and nothing, not swirling it with hot milk, nothing, would get it out of the jar. So I won't be buying that again.
There's a Raymond Blanc vanilla puree recipe that I have been eyeing up, but I don't think my blender is powerful enough for it.
OOH, i'm going to look that up! Rock hard eh? Wow. I wonder if you let it sit in boiling water, like bain marie style...? But also, questionable what is in these pastes so it was probably just beyond crystallised!
Well, this was a truly fascinating read! I just got back from Paris having bought a couple of juicy Tahitian vanilla pods so now I know to TORCH them and make vanilla jam I’m even more thrilled. Thanks Cissy and Nicola!
I made a vanilla baked custard the other day, intending on using the Taylor & Coleridge paste. I don't think I have had the jar for that long - less than a year - but it had set absolutely rock hard and nothing, not swirling it with hot milk, nothing, would get it out of the jar. So I won't be buying that again.
There's a Raymond Blanc vanilla puree recipe that I have been eyeing up, but I don't think my blender is powerful enough for it.
OOH, i'm going to look that up! Rock hard eh? Wow. I wonder if you let it sit in boiling water, like bain marie style...? But also, questionable what is in these pastes so it was probably just beyond crystallised!
Well, this was a truly fascinating read! I just got back from Paris having bought a couple of juicy Tahitian vanilla pods so now I know to TORCH them and make vanilla jam I’m even more thrilled. Thanks Cissy and Nicola!