1 whole vanilla bean, split and scraped Simmer everything together until the sugar dissolves, then let it steep for 10–15 minutes. Strain and store in the fridge.

Directions: 1. Preheat oven to 325° 2. Place yolks in a bowl and allow to come to room temperature. 3. In a small sauce pot, combine sugar, cream and vanilla paste.

-In a deep pot, over medium heat add heavy cream, 1/4 cup of sugar, vanilla extract and vanilla bean. Let this come to a boil. Then, let it simmer for 15 minutes. -Next, let the cream cool down ...

There is creme brulee, of course, ... Halve the vanilla bean and scrape the seeds into the cream mixture, adding the bean. Heat over medium-high heat, stirring frequently, ...

Preheat oven to 325 degrees. Place three 4-inch-diameter fluted flan dishes in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy ...

When you’re ready to serve the dessert, take it out of the fridge 30 minutes beforehand to take the chill off. Sprinkle a teaspoon or two of plain granulated sugar over the top.

1 tablespoon vanilla bean paste or vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cardamom. 1/4 teaspoon kosher salt. 2 tablespoons unsalted butter, melted. 3 tablespoons ...

Preheat Oven: Preheat your oven to 325F (160C). Line a muffin tin with cupcake liners. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the ...