#MADAGASCAR BOURBON VANILLA BEAN PASTE SKIN#

The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. In Madagascar, the curing process is similar to that of Mexico with one slight difference the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.Įventually, hand pollination was perfected on a commercial scale. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects. The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Remove from heat and whisk in the vanilla bean paste.Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles. Slowly add the egg mixture back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture is thickened. Slowly whisk 240 ml to 350 ml of the steaming milk into the egg mixture. While milk heats, whisk together remaining 120 ml milk, cornstarch, egg yolks and salt in a small bowl until well combined. Do not let the mixture boil – it will be ready when there are tiny bubbles forming along the edge of the pot but before the mixture simmers or boils. In a medium saucepan, heat 470 ml of milk and sugar over medium heat until steaming. Mini Fruit Tarts: Spoon pudding into mini tart shells.Pudding Popsicles: Spoon pudding into popsicle molds and freeze until hardened.Banana Pudding: Layer pudding with vanilla wafer cookies and sliced bananas.For an ultra-smooth texture, press cooked pudding through a fine mesh sieve before chilling.Chill for several hours until cold before serving.

#MADAGASCAR BOURBON VANILLA BEAN PASTE SKIN#

Pour pudding into an airtight container, pressing a layer of plastic wrap on the top of the pudding to prevent a skin from forming. Remove from heat and whisk in the vanilla bean paste.

Slowly whisk 1 cup to 1 1/2 cups of the steaming milk into the egg mixture. While milk heats, whisk together remaining 1/2 cup milk, cornstarch, egg yolks and salt in a small bowl until well combined. In a medium saucepan, heat 2 cups of milk and sugar over medium heat until steaming.

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.

For a frozen treat, simply add the pudding to a mold for tasty pudding popsicles. Enjoy it on its own or add it to your fresh fruit tarts. Vanilla Pudding This vanilla pudding recipe featuring Madagascar Bourbon Pure Vanilla Bean Paste is both easy and delicious.

Madagascar bourbon vanilla bean paste