Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Vanilla Bean Paste

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Vanilla paste combines the best of both bean and extract. It has the consistency of a thick syrup and holds hundreds of vanilla seeds in suspension. It’s like vanilla extract in its strength and how it is used but has the added visual benefit of the black seeds associated with a vanilla bean. However, it can give custards a strange texture and cause icings to separate so be careful if subbing it for vanilla extract or beans in a recipe. Look for it at specialty stores.

Don’t have it?

Vanilla extract; vanilla beans

How to store:

Like extract, if vanilla paste is stored in a dark, cool place, it should last for at least 6 months.

    Recipes

  • Recipe

    Huckleberry Croustades

    A combination of huckleberries and blackberries or raspberries makes a great filling for this dessert, but you can use any berries you have on hand—just be sure they’re ripe and…

  • Recipe

    Very Vanilla Frosting

    Billowy and not too sweet, this may become your new favorite frosting. Pair it with the Very Vanilla Layer Cake or your favorite layer cake.

  • Recipe

    Hot Buttered Rum Apple Cider

    This is the kind of drink that warms you from the inside out. It scales down easily, making it a nice evening treat when you’re not entertaining, and the rum…

  • Recipe

    Twenty-Layer Vanilla Cream Crêpe Cake

    Originally made famous by the Lady M Confections boutique in New York, this ethereal cake is composed of twenty paper-thin crêpes that are layered with a light vanilla-and-orange-scented cream filling.…

  • Recipe

    Red Wine-Poached Pear & Almond Tart

    Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit;…

  • Recipe

    Pear and Dried Cranberry Clafoutis

    The French baked custard-and-fruit dessert known as clafoutis has a rustic appeal that’s perfect for casual dinner parties.

  • Recipe

    Poached Pear & Pistachio Tart

    This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled…

  • Recipe

    Chocolate & Caramelized Banana Tart

    Yes, you can even make fresh fruit tarts in deepest winter. A cocoa crust, chocolate-cream filling and shards of dark chocolate play off the bananas’ creamy sweetness. For best results,…

  • Recipe

    Apple Rosette Tart with Maple Cream

    Twisting thin apple slices into tiny rosettes creates a beautiful, abstract design on this tart. Maple syrup in the pastry-cream filling makes the dessert a true celebration of fall.

  • Recipe

    Fresh Fig and Raspberry Tart

    This gorgeous tart shows off late-summer fresh figs and raspberries like the jewels that they are. For best results, chill the filled tart before topping it with the fruit; otherwise,…

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks