Vanilla that's not so "vanilla"?

[AndyG]

I love vanilla. It can be a real kick in the taste buds, but usually it means a flavor you don't even notice.

Who does it justice? I'd like to know because it's hard to find something that really "does the vanilla up". In custard or flan, a couple of times it's been done nicely, but usually not IMO.

[siduri]

My favorite flavor is chocolate, but vanilla, done well, is second.
My favorite vanilla desert really makes it shine, and is a simple vanilla bavarian cream - no fancy extras, just a custard base with egg yolks, milk, vanilla, sugar and gelatin, with beaten egg whites added while warm, and whipped cream added when cool but not hardened. No sauces, no anything. It fills the mouth with softness while the vanilla aroma treats the nostrils. One of the best deserts, in my opinion. It's very light and can go after a heavy meal without filling you up more (it;s practically half air). But at the same time it's pure comfort and indulgence, and that's what desert is supposed to be, right?

[AndyG]

MMM yes ty I love that response. Another favorite of mine is a Mexican creamy vanilla liqueur. Rompope, I think it is.

[Bazza]

A simple vanilla creme brulee is my favourite. Many people serve them chilled and in deep ramekins which is totally missing the point. In a wide shallow dish you will get a larger percentage of caramelised sugar per mouthful and always serve at room temperature. Both of these things will bring out the vanilla flavour. Mmmm

BTW my preferred sugar is icing (or confectioners) sugar, its more delicate than the traditional sticky brown sugar and gives a lovely golden brown colour.

[Blueicus]

Although custard like concoctions are really not the same without vanilla, I personally think vinaigrettes with vanilla really manage to bring out that vanilla flavour and the unexpected note really gives people a nice slap to the face. It's as if the Vanilla's there going "Hey you, it's me, vanilla!". Of course you need to use the pod and not extract.

[boar_d_laze]

We make our own extract using either excellent bourbon, very good rum, or cooking quality cognac and Mexican pods -- which are not only quite inexpensive in bulk, but fantastically good. Take a double handful of pods, cut them in half cross-ways. Open the pieces, lengthwise, cram them into a sterile pint jar, fill with booze, and close the top. 3 months later -- about 10 oz of amazingly good vanilla extract.

You can make a couple of gallons of excellent vanilla extract for the same price it would cost you to buy a pint.

I use it in lots of things besides the obvious -- including pancakes and waffles.. I'd say the most impact is in any kind of "hot chocolate." Although one thinks of vanilla as the "opposite" of chocolate, it smooths and enhances the flavor.

BDL