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PhantomLegends t1_j6chmp9 wrote

Last time I made crème brulée I tried out a different type of vanilla bean that's from Tahiti instead of the usual from Madagascar. The bean itself is huge and much more soft and oily, which makes the end result a lot more flavorful. If you buy multiple at a time it's not much more expensive than normal vanilla either. Can highly recommend!

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MiniGnocchi OP t1_j6cnyxq wrote

I've been having a blast learning more about different cures, species, etc & getting to experiment with a bunch of starter extracts! While this was made with Madagascar paste, I'm hoping to get the chance to make a different paste to see if I can tell the difference 😄

The next ones I'll be buying are from Papua New Guinea 💕

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