Vanilla

The world's most popular dessert flavour is vanilla but most people only know the flavour of vanilla essence or even imitation vanilla. For the flavour of pure vanilla use the vanilla bean or its extract in place of vanilla essence.

Recently on 'Burke's Backyard', Geoff Jansz looked at the vanilla bean and its use in cooking

The origins of vanilla

Vanilla takes its name from a family of climbing orchids, many of which are native to Mexico. The plant produces as a fruit, a cylindrical bean, 12-25cm (around 5-10") long, from which is derived the flavouring vanilla. The bean has an oily pulp that contains tiny seeds. The beans are picked when green and dried until dark brown. It is with the drying process that the bean develops the well-known vanilla flavour.

Vanilla extract

To obtain an extract which is readily used as a flavouring the beans are chopped up and percolated with alcohol and water. This produces an intensely flavoured liquid. It is a very different flavour from imitation vanilla, the bottled product readily available on the supermarket shelves.

Using the vanilla bean

To use the vanilla bean in cooking, slice the bean open and scrape out the oily pulp that contains the seeds. Place the pulp into a saucepan containing milk or cream and heat gently for 20 minutes. The vanilla flavour will infuse into the liquid, which can then be used to make a sauce, a custard or even homemade ice-cream.

Creme Caramel Recipe

Here's a recipe everybody loves and that uses vanilla in the custard. Many people are too frightened to cook it themselves though, plagued by notions of a sloppy custard-style sauce pouring out at the moment of truth.

Caramel

Ingredients:

• 200g sugar
• 2 tablespoons water

Method:

1. Preheat the oven to 180deg.C.
2. Prepare the caramel by bringing the sugar and water to the boil in a small saucepan.
3. Simmer until it turns a rich golden brown. Do not overcook as this may result in a bitter caramel.
   
4. Pay attention towards the end of the cooking process as the caramel continues to cook even after it has been removed from the heat.
5. When the correct colour has been attained, pour the caramel into either one large mould or individual dariole moulds (small, deep-sided round moulds).
6. Swirl the caramel around to coat the bottom and the sides of the dish.

Custard

Ingredients:

• 1/2 vanilla bean or 1 teaspoon vanilla essence
• 2 cups of fresh cream
• 2 cups milk
• 8 eggs
• 200g caster sugar

1. In a small saucepan, add the vanilla bean or essence to the cream and milk and bring to the boil. In a separate bowl whisk the eggs and sugar together, mixing well.
2. Pour the milk and cream mixture onto the eggs, whisking as you pour.
3. Strain the mixture into the caramel-coated moulds and place moulds in a bain marie, or baking dish, that is one third filled with boiling water, or double boiler.
4. Place the bain marie in the preheated oven and bake for about one hour until the custard is set but slightly wobbly when shaken.
5. Remove from the oven and allow to cool, then refrigerate until serving.
6. To serve, pass a thin knife around the sides of the mould and turn out onto a flat plate.

Availability and cost

Vanilla extract and vanilla beans are available at specialist gourmet shops including: The Essential Ingredient
4 Australia Street
Camperdown NSW 2050
Phone: (02) 9550 5477
The Vital Ingredient
206 Clarendon Street
South Melbourne VIC 3205
Phone: (03) 9696 3511

Cost:  Vanilla extract costs about $16.50 for 50g and vanilla beans costs about $13 for a packet of 5.

Alternatively, look for vanilla beans at good delicatessens and supermarkets.

Copyright 1997 CTC Productions