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Entries tagged with 'vanilla bean'

Boston Cream Doughnuts

Serious Eats Alexandra Penfold 6 comments

This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough. More

Bake the Book: Vanilla Rice Pudding with Cherry and Rum Syrup

Sweets Emma Kobolakis 2 comments

A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish. More

Vanilla Rice Pudding with Cherry and Rum Syrup

Serious Eats Emma Kobolakis 10 comments

A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish. More

Pumpkin Spice Ice Cream

Serious Eats Max Falkowitz 7 comments

This ice cream tastes like a better, more homemade version of a Starbucks pumpkin spice latte (minus the coffee, which is pretty incidental), thanks to a dose of vanilla bean, cinnamon, clove, nutmeg, and a wee nip of bourbon. More

From the Pastry Dungeon: Toasted Vanilla Ice Cream with Roasted Plums

Sweets Anna Markow Post a comment

I meant to make caramel ice cream. I did one thing right, though, adding a split vanilla bean to the sugar before setting it on the stove. Turns out, sugary toasted vanilla bean smells a lot like toasted marshmallow. And luckily for me, toasted vanilla goes just as well with roasted plums as caramel does. More

Vanilla Bean Simple Syrup

Serious Eats Alexandra Penfold Post a comment

Making your own vanilla syrup at home is easy. Makes a great addition to coffee, tea, or cocktails. More

Bake the Book: No-Bake Crème Brûlée

Sweets Emma Kobolakis Post a comment

Crème Brûlée? Without an oven? Bien sûr. Bakeless Sweets presents a recipe for sweet, milky mini-puddings with that inimitable burnt sugar crunch. More

No-Bake Crème Brûlée

Serious Eats Emma Kobolakis 2 comments

No-fuss, no-bath, stovetop crème brûlée from Bakeless Sweets serves up milky sweetness in every bite, with a healthy helping of crunchy caramelized sugar. More

9 Ways To Use Vanilla Beans

Sweets Carrie Vasios Mullins 1 comment

Clocking in at five dollars a pop or more, vanilla beans are undoubtedly expensive. But they add a complexity of flavor, a mix of sweet, floral, earthy, and spicy, that blows vanilla extract away. So if you are going to drop the cash for the good stuff, how should you use it? Here are 9 of our favorite ways. More

Millionaire's Cherry Rhubarb Jam

Serious Eats Lucy Baker 5 comments

A three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie. More

Pie of the Week: Carrot Vanilla Bean Mascarpone Pie

Sweets Sarah Baird 3 comments

Vegetables and sugar have been flirting for years with one another through dishes like the Thanksgiving stand-by sweet potato pie and autumnal pumpkin bread, but these relationships have been fleeting and seasonal at best. This week's carrot mascarpone pie is proof that veggies are ready to come into their own as a part of the dessert course by reimagining the springtime favorite carrot cake as a vehicle for creamy, complex flavors. More

Carrot Vanilla Bean Mascarpone Pie

Serious Eats Sarah Baird 9 comments

A carrot and mascarpone pie flavored with vanilla, pressed into a tender cream cheese crust. More

Vanilla Bean Madeleines

Serious Eats Lauren Weisenthal 2 comments

These classic french cookies are actually small sponge cakes shaped like a seashell. More

Scooped: How to Make Mr. Softee-Style Soft Serve

Sweets Max Falkowitz 6 comments

The Mr. Softee truck is how I learned the phrase "bat out of hell." As in, "Max, don't run out there like a bat out of hell. It's just ice cream and I want to see you live to your 11th birthday." Sorry, Dad, but this isn't ice cream. This is Mr. Softee. It's bigger than me—it's bigger than both of us. More

Mr. Softee-Style Vanilla Bean Soft Serve

Serious Eats Max Falkowitz 7 comments

Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup. More

Vanilla Bean Sables

Serious Eats Carrie Vasios Mullins 7 comments

These seemingly simple cookies actually have an intense, delicious vanilla flavor. More

Healthy & Delicious: Parsnip Soup with Vanilla

Serious Eats Kristen Swensson Sturt 5 comments

Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that. More

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