Pure Vanilla Extract
Gluten-Free  |
|
|
 |
JR Mushrooms Bourbon Madagascar Vanilla Extract
Keep things real in your kitchen. Unlike bitter synthetic, imitation or “vanilla flavor” extracts, our pure Bourbon Madagascar extract’s rich perfumed aroma, amber color and clean, fresh flavor is achieved naturally, without artificial colors, stabilizers, corn syrup, caramel or sugars. The higher the alcohol content of vanilla, the better the quality and ours is 40% alcohol. Plus our extract is made from Bourbon beans, considered by connoisseurs to be the best in the world. Essential for baking, our pure, smooth vanilla extract also adds new taste dimensions to soups, salads, vegetables as well as meat and fish dishes. Store in a cool, dark place away from the stove and sunlight.
Star Kay White Double-Strength Pure Bourbon Madagascar Vanilla Extract
Made from twice as many beans to deliver twice the flavor of regular single-strength vanilla extract. This is the double-strength vanilla professional bakers have used for years and the one that brings that classic vanilla flavor to your favorite premium ice cream and gelato. Made from two-fold, unblemished whole long-stem Bourbon Madagascar vanilla beans that have been long-term cold processed without any sugar, artificial colors, stabilizers, corn syrup or caramel. When using double-strength vanilla, you have two options: use the quantity the recipe calls for to produce a wonderful, rich vanilla flavor or halve the amount to extend your supply. This vanilla extract is from Star Kay White (formerly known as Star Extract Works), known for fine, pure vanillas since its origin in 1890. Store in a cool, dark place away from the stove and sunlight.
Ingredients: Water, alcohol, vanilla beans
Allergens: Contains none of the 8 major food allergens
KOSHER
|
| User Reviews: • Hide Reviews |  | fragrant
delicious addition to all baking! | | Everything I ever heard was true..................
Let me begin by saying that everything I ever heard about higher levels of extracts ---having more flavoring ability is absolutely TRUE ! When I baked with this extract--the whole family and friends as well --were following the smells to my kitchen.....all the while asking me What is that fabulous smell ???? Yes, yes...the higher grades of extracts are not cheap. BUt if you can find a way...any way...to get a bottle --do so--because the flavors of your kitchen --will never be the same again !! | | Great Vanilla Extract
This Vanilla is perfect for any receipe that calls for Vanilla and adds true charactor to the receipe. |
|
|
|
|
 |
|
Serves 6
Prep 15. Cook 30 min.
Ingredients:
3 cups milk
1/2 vanilla bean or 1 tsp. vanilla extract
1 1/2 cup sugar
3 egg yolks
6 eggs
Pre-heat the oven to 325°F. Arrange six 6-oz. ramekins in a baking dish with deep sides. fill the backing dish with water so that it reaches about half way up the ramekins and set aside.
In a saucepan add 1/2 a cup of sugar and enough water to dissolve the sugar (about 2 to 3 tablespoons). Set the pot over medium-high heat. After a few minutes, the sugar will bubble and, as the water evaporates, it will start to color. Swirl the pan around to avoid lumps. Once the sugar has caramelized take it off the heat and carefully spoon it into each ramekin.
Heat the milk in a medium saucepan over low heat until scalded (you'll see small bubbles on the sides of the pan) but not boiling. Split the vanilla bean in half and scrape the seeds into the milk (or add one teaspoon of vanilla extract). Meanwhile, thoroughly whisk 1/2 cup of the sugar into the egg yolks and eggs in a bowl until pale yellow and foamy. Temper the sugar and egg mixture with the hot milk before gradually incorporating it. If desired, strain the mixture through a fine sieve.
Fill the ramekins (with previously prepared caramel) with the custard. Place the baking dish in the oven and bake for about 30 minutes or until the custard is set.
by Danin L., Italy.
 Print |
|
|
Gift Certificates
We Gift Wrap
