Easy, Homemade Vanilla Bean Paste Recipe

Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home. More intense than vanilla extract, it’s made from grinding the whole vanilla pod. Use in place of vanilla extract anytime you want luxurious vanilla flavor that won’t evaporate when heated or leave a boozy taste.

this recipe!

Why you’ll love this Vanilla Bean Paste

• Rich, intense vanilla flavor
• Flavor won’t evaporate when heated
• Doesn’t leave a boozy bite
• Beautiful specks of vanilla bean
• Mixes easily without clumping
• No waste – no seeds left behind and the pod has tons of flavor!
• Easy to make
• More economical
• No chemical additives

What is Vanilla bean paste?

Vanilla bean paste is pure vanilla with natural vanilla bean seeds in a convenient, syrupy, paste form. It gives a rich, intense vanilla flavor and can be used in any recipe that calls for vanilla extract. 

When to use Vanilla Bean Paste instead of vanilla extract

Vanilla Bean Paste can be substituted for vanilla extract in any recipe. Because it doesn’t have an alcohol base, it doesn’t lose flavor when it’s heated. It’s an excellent choice when you want vanilla to be the star flavor or anytime you want the luxury of tiny specks of vanilla bean. It’s also perfect for those avoiding alcohol.

 Vanilla Bean Paste shines the best in custards and creams where the vanilla is added after cooking and where vanilla extract would leave a boozy bite. Use it in:

• vanilla frosting
• custards
• puddings
• pastry cream
• whipped cream
• vanilla ice cream
• panna cotta
• crème brulée

1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = 1/2 tablespoon ground vanilla bean powder

*Different types of vanilla bean paste and vanilla bean powder have different strengths. When using store-bought paste or powder, check the label.

Why this recipe works

• This method of making vanilla bean paste is easy and mess free. And very importantly, it’s waste free! Vanilla beans are expensive and I can’t bear to see flecks of precious vanilla bean seeds stuck to the knife, cutting board, or my fingers. Plus, the pod contains tons of flavor!
• Drying the vanilla bean before adding it to the syrup allows it to be ground to a fine powder. That means no big chunks of vanilla pod and no waste.
• Combining the vanilla bean powder and the syrup in the jar means no vanilla seeds are left behind clinging to the blender jar or in the pan. Once again, no waste.

Ingredients in Vanilla Bean Paste:

• Vanilla Beans – Since we’re drying out the vanilla beans, it’s ok to use Grade B vanilla beans.
• Sugar and water – to make the simple syrup
• Corn syrup – just a tablespoon helps prevent the syrup from crystalizing over time.

How to make Vanilla Bean Paste

Make the Vanilla Bean Powder:

The first step is to make the Vanilla Bean Powder by drying out the beans. There are several ways of doing this:

• Leave vanilla beans out on the counter for several weeks.
• Bake the vanilla beans in a 150 degree F oven for about an hour.
• Bake the vanilla beans in a 350 degree F oven for about 5 minutes.
• Microwave the vanilla beans for about 20-30 seconds. They should puff up and become crisp.

I personally prefer to bake the vanilla beans in a 150 degree F oven. It’s not so hot that the beans will easily burn. Baking them in a 350 degree oven is a little more risky, although quicker. The beans can burn very quickly, ruining their flavor, so keep a close eye on them.

If your oven doesn’t go down to 150°F, you can use the lowest temperature your oven has, just for a shorter time.

• Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven, but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.

• After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

Make the syrup:

• Combine the sugar, water, and corn syrup in a sauce pan. Bring to a simmer and let simmer for 5 minutes.  Take off the heat.

Combine the vanilla powder and the sugar syrup:

• Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.
• Store at room temperature for several months.

Substitutions and Variations:

• You can use agave syrup or honey in place of the sugar syrup and corn syrup. Simply stir in the vanilla bean powder.
• For extra flavor, stir in a tablespoon of vanilla extract.

Substitute for Vanilla bean paste

To replace vanilla bean paste in a recipe:

• Use an equal amount of vanilla extract.
• Use an equal amount of vanilla powder
• Use 1 whole vanilla bean for every tablespoon of vanilla bean paste (or 2 inches of bean for every teaspoon)

More Vanilla recipes for you to love:

• Homemade Vanilla Powder
• French Vanilla Ice Cream

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