vanilla sugar?

We have a european cookbook on baking and many of the recipes call for "sachets of vanilla sugar". It appears to be used instead of vanilla. I'm unfamiliar with the term and don't know what could be substituted or what quantity a "sachet" would be equivalent to. Thanks

[Isa]

Vanilla sugar is a sugar that has been flavoured with vanilla. A sachet is a small bag that will contain the sugar. I think there is about 1 tablespoon of sugar per sachet. In any case it is a minimal amount of sugar. You can either replace the sachet with 1 or 2 teaspoons of vanilla depending on the recipe.


You could also make sucre vanillé yourself. To do so, fill a jar with sugar and add a couple of vanilla beans. Tightly close the jar and leave it in a dark and dry cupboards. In a few weeks you will have sucre vanillé. You can refill the jar as you use it and add new vanilla beans every few months or so.

I always have a jar on hand, it's very good with fruits. When I make it I put in vanilla beans that have been used. There is enough flavour left in to parfume the sugar.


Sisi

[m brown]

and once the vanilla beans are dry you can put the sugar and beans in a food processer and "puree" the vanilla beans into the sugar, sift and store. very lovely "dirty" sugar.
( i worked at the Russian Tea Room and the f'n'b man asked me why there was "dirt" at the bottom of his creme brurlee.) very $$$ dirt at that!

Please, what is "f'n'b"?

Originally posted by m brown:
and once the vanilla beans are dry you can put the sugar and beans in a food processer and "puree" the vanilla beans into the sugar, sift and store. very lovely "dirty" sugar.
( i worked at the Russian Tea Room and the f'n'b man asked me why there was "dirt" at the bottom of his creme brurlee.) very $$$ dirt at that!

[Greg]

Food and Beverage Director