I used $36 (4oz total) just in vanilla beans to make vanilla paste 🤣 I think I ended up with roughly 32oz of paste overall - maybe around $60 total that I had to invest in.

Definitely beats the $20 4oz bottle I used to use though!

Thank you!

This is my first time ever making them so I don't quite know for sure, I poked mine when the jiggle wasn't so wiggly and the top was set 🤔

I've only had it maybe once before, but for how fancy it seems I can't believe how easy it was! And yummy 😋

Thank you for the video! Now that I have a few empty ramekins clean, I almost want to test that version (no heated cream, waterbath, etc) & see if I can tell the difference 🤔

We had 1 ramekin left over - definitely doing it this way tonight! Thank you 😄

While I have started making my own extracts, I can't believe just how much I love using paste in most things - I think getting to see the specks makes me happy 🤣

I used to pay roughly $20 for 4oz of paste, but was able to make over 32oz for around $56! (If I math'd right anyways, it's 6am)

I was very proud to see them 😄💕

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 💕

That sounds delicious! Makes me think of some things I could do as well, maybe Earl Grey? 😍

I'm in a Vanilla group on Facebook, got this recipe from one of the members. Only thing I changed was that I used vanilla sugar! Was extremely easy and delicious - next time I will do multiple layers of the torched sugar.

_

2 cups heavy cream

1/3 cup granulated sugar

Pinch salt

5 egg yolks

1 tsp vanilla paste

Heat cream, sugar and salt together in small sauce pan until boiling. Remove from the heat and very slowly whisk into the egg yolks to temper them. Strain through a fine mesh sieve and stir in the vanilla paste. Pour into ramekins and place into a baking dish. Carefully pour boiling water into the baking dish to come up about ⅔ the way of the ramekins. Bake 300°F/150°C until just set but still jiggly in the middle. Time depends on how large your ramekins are. The short fluted one should take about 20-25 minutes. Larger ramekins or 4oz mason jars will take more like 30-35 minutes. Carefully remove from oven and remove from water. Let cool room temperature before refrigerating for at least 2 hours. Spoon about 1 tbsp of sugar onto the surface and rotate around to fully cover, pouring out excess. Use a blowtorch to caramelize the sugar, let set a few minutes. Use a spoon to very satisfyingly crash through the crust.