CHALEUR CRÉOLE Bourbon vanilla consists of 2 pure pods, packed in a glass tube. Split them lengthwise to scrape out the seeds, to infuse in milk or cream to flavour custards, flans, rice pudding and pastries.
What is Bourbon vanilla?
“Bourbon” refers to the preparation method developed in the 19th century on Île Bourbon (now Réunion), used today for vanilla grown throughout this Indian Ocean region: Madagascar first and foremost, but also the Comoros, Réunion and Mauritius. It is the vanilla most used in French pastry-making, recognisable by its black, supple and fleshy pod, with a warm, woody aroma. The small white crystals sometimes visible on the surface are crystallised vanillin: a sign of a well-matured pod, not a defect.
How to use it?
Split the pod lengthwise with the tip of a knife, scrape out the seeds and add them, along with the pod, to milk or cream heated over low heat (without boiling), then let it infuse for several minutes before removing the pod. Use this infusion for a custard dessert, a rice pudding, a flan or a pastry. Once emptied, the pod can still flavour a jar of sugar or a spiced rum preparation.
What to pair it with?
For a complete Caribbean dessert, pair this vanilla with DORMOY cane and vanilla syrup or with the Caribbean rum cake recipe. Find other products in NKOSI's Malagasy grocery.
Product information
- Brand: CHALEUR CRÉOLE
- Contents: 2 pods in a glass tube
- Ingredients: 100% Bourbon vanilla pods
- Allergens: none of the 14 regulated allergens in a product made up of 100% vanilla
- Origin: Bourbon vanilla, grown mainly in Madagascar as well as in the Comoros, Réunion and Mauritius
- Storage: in an airtight container, in a dry place away from light
