Eurovanille Organic Bourbon Vanilla Pods
The all-around vanilla
These gourmet vanilla pods come from the North of Madagascar, in the Andapa-Sambava-Antalaha region. With its strong flavor and aromatic profile, the Eurovanille Organic Bourbon Vanilla Pods are the best all-around vanilla.
TASTING NOTES FROM THE CURATOR
These Organic Bourbon Vanilla Pods from renowned company, Eurovanille, are rich, full, and round in aroma. Its flavor is beautiful, with creamy, spicy, earthy notes coming through. Bourbon vanilla, or Madagascar vanilla, is the most traditional vanilla, and the one used more frequently, making it a very versatile ingredient.
PREPARATION AND PAIRINGS
The all-purpose vanilla, Eurovanille Organic Bourbon Vanilla Pods has a sweet and creamy flavor that stands out in your baked dishes. Use this in ice cream, frosting, glaze, and cakes. Make a Berry and Vanilla Cream Tart, and impress dinner guests for dessert:
- Make the tart crust by processing flour, sugar, and salt in a food processor. Then add in chunks of butter (use our Bellevaire Unsalted Butter for an elevated taste), and process until mixture becomes coarse crumbs.
- Add in egg yolk, and keep processing until thoroughly combined.
- Spread this mixture into a tart mold, and bake in a preheated oven at 400F, for 15-18 minutes, pricking it with a fork so it doesn’t puff up.
- Make the custard by beating together cornstarch, sugar, and egg yolks in a mixing bowl until pale yellow and thick.
- Combine milk and Eurovanille Organic Vanilla Pods in a saucepan, and bring to a simmer. Remove vanilla pod, and set aside.
- Pour half of this milk mixture into the egg mixture, and stir together. Put this milk-egg mix back into the saucepan with the remaining milk mixture, and continue cooking, whisking consistently. Keep whisking until custard is thick and slightly bubbly.
- Remove custard from heat, cover with wax paper, and let it cool.
- Once the tart shell and custard have both cooled, pour in the custard into the shell. Top with strawberries or raspberries (or both!), and dust with powdered sugar.
- Serve, and enjoy!
When you think of Bourbon, your mind automatically goes to the whiskey. But Bourbon Vanilla has nothing to do with alcohol. Vanilla actually originated in Mexico, and in the 1700s, cuttings were brought to other tropical countries. The French developed vanilla plantations on Reunion, once called Ile de Bourbon, and that is how the Bourbon Vanilla got its name. It now refers to all vanilla grown in Madagascar, and other islands in the Indian Ocean.
Vanilla beans are shipped in either vacuum sealed or glass vial packages. If your vanilla arrives in vacuum sealed packaging, we suggest that you do not open the package until usage. We do recommend that you remove the beans from the package after approximately 6 months. Keep in mind that you might see a brown liquid throughout the vacuum sealed packaging. Do not be concerned; this liquid is simply oil squeezed from the vanilla beans during the vacuum sealing process. If your vanilla arrives in a glass vial, we recommend that you remove the beans within 3-4 months. You should never store your vanilla beans in the refrigerator. Refrigeration will dry out your beans and excess moisture can promote a particular type of mold specific to vanilla. We recommend storing your airtight container in a cool, dark place such as a pantry or basement.