VANILLA
The most popular of all ice cream flavours is vanilla. This delicate flavour makes up more than one-fourth of the total volume of ice creams sold in the United States. Of course, not all of those products are flavoured with vanilla extract. Some contain a mixture of pure vanilla and synthetically produced vanillin while others contain artificial vanilla.
Natural vanilla powders are made by mixing finely ground vanilla beans with sugar, or by incorporating the vanilla extractives with a dry carrier, evaporating the solvent, and drying. The amount used would correspond by weight to the number of ounces of a standard strength extract.
Vanilla paste is made by mixing the concentrated extractives with a dry carrier to form a paste. The amount used is the same as for powders.
Although vanillin is the primary flavourful substance of vanilla, the taste threshold for it is must higher than for several other components of vanilla. For example, guaiacol concentration is about two-thousands that of vanillin, but the taste intensity is one thousand times higher than that of vanillin. Similarly, the taste threshold for anisaldehyde is three thousand times lower than that of vanillin.
Imitation Vanilla Flavourings
Artificial vanilla flavourings have less than half of their flavouring derived from vanilla beans; some may contain no natural bean extractives. These preparations may contain water, ethanol, propylene glycol, vanillin, ethyl vanillin, propenyl guaethol, anisyl aldehyde, and heliotropine (piperonal).
Consistency in Vanilla Quality
Vanilla beans vary in their composition, and the methods of fermentation, curing, extraction, and blending introduce more variation. Therefore, it is quite important that the beans meet specifications for colour, flavour, and moisture, and that extraction be done at the lowest practical temperature in a closed system for the minimal exposure time. Chill proofing and clarification by centrifugation or filtration are important for removing sediment and microbial spores. Ageing for several weeks permits formation of esters from the acids and alcohols in the extract.
Vanilla Ice Cream
The plain ice cream mix is processed, cooled, aged at least 4 hr, then flavoured by thoroughly blending the flavouring just prior to freezing. The amount of flavouring used depends on the composition of both the flavouring and the mix. The quantity of vanilla must be increased as the concentration of milkfat is lowered and as the content of nonfat milk solids is increased. When the concentration of sweetener is low, vanilla must be increased in quantity, but at high intensities of sweetness variations in quantity of vanilla make comparatively small differences in consumer preference.
CHOCOLATE AND COCOA
Chocolate and cocoa are among the most popular flavours of frozen desserts. They are obtained from the cocao bean, the fruit of the Theobroma cacao tree, which grows in tropical regions about 10 degrees north and south of the equator. The major producing countries are the Ivory Coast, Brazil, Malaysia, Ghana, Indonesia, Nigeria, Cameroon, Ecuador, the Dominican Republic, and Mexico.
There are two main types of cocoa beans, criollo and forastero. Criollos are lightly coloured and mildly nutty in flavour. Forastero cocoas are dark brown, strongly flavoured, slightly bitter, and comparatively high in fat content. Foresteros dominate the market, especially in their subtype, amelonado. The almond-sized cacao beans or seeds develop in a pulpy pod with 30-40 beans to the pod. The ripened pods, rich golden red in color, are cut from the trees, gathered in piles, and left to ripen further for about 48 hours, after which they are slashed open. The beans are removed and placed in bags, boxes, or vats to heat and ferment for about 10 days or until the characteristic flavour and cinnamon-red colour develop. Pulp surrounding the beans is first degraded by yeasts and bacteria that convert sugars into alcohol and carbon dioxide. Subsequently, anaerobic bacteria convert the remaining sugars into alcohol and lactic acid. The Acetobacter convert ethanol to acetic acid. By this time the beans have lost their viability and are susceptible to several types of enzymatic degradation. Flavour precursors and pigments are formed and oxidation and condensation of polyphenolic compounds occurs. The beans are then washed clean of the dried pulp, dried slowly and sufficiently to prevent mold growth, and then sorted and graded prior to shipment to manufacturers of chocolate and cocoa. Bean quality is affected by genetics, environment, exposure. To enhance the flavour of some cocoa products some manufacturers add aromatic substances such as cinnamon, oil of cloves, oil of bitter almond, or vanillin. Small quantities of these substances can impart desirable flavour notes to cocoa and chocolate. Among the desirable flavour notes of cocoa products are cocoa (the basic flavour note), bitter, rich, bouquet, sour, astringent, and acrid. Undesirable flavour notes include burnt, earthing/moldy, hammy, smoky, metallic, rancid, cardboard, and raw.
Chocolate Ice Cream


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About HACCP
Our HACCP Prerequisite Program provides a strong foundation on which we build our HACCP program plan. Baldor Specialty Foods Inc. Prerequisite Programs include but are not limited to:
Sanitation
Master Sanitation Schedule Operating Procedures
GMP
Pest Control
Chemical Control
Allergen Control
Customer Complaint Management
Traceability and Recall Programs
The HACCP Plan
The Purpose of the HACCP Plan is to provide Baldor Specialty Foods with a guideline in which to govern all HACCP activities with the goal of providing food safety to our consumers. The HACCP Plan is based on the principles of the Codex Alimentarius, local state and federal regulations. Our HACCP Plan facilitates the fulfillment of the Quality Policy which promises to provide safe food to our consumer.
Audit Results - Certifications and Awards
Baldor Specialty Foods regularly participates in third party audits to verify the HACCP plan is effectively working. Click on each link below for the most recent audit results.
Actual.....
HACCP Accreditation
Silliker Gold Award
Avendra Delivery Excellence
NSF
USDA
Organic Certificate
HACCP Activities
There are numerous in house activities conducted for our HACCP program...come in and take a look....
Training
Baldor Specialty Foods Inc. Believes in training to perfection.
Employees receive training:
Upon hire at orientation
Job specific training,
Refresher training
Annual training
Departmental training.
Verification Activities - Challenge Conducted
Baldor HACCP Team conducts challenge studies.
Challenge study validates that the CCP or CP is within the critical limit as established by the HACCP Plan.
A challenge study proves that our equipment or processes are working according to plan or prompts us to initiate corrective action. Challenge studies regularly conducted:
Metal detector with seeded product.
Truck refrigeration set points.
Incoming product temperature checks.
Outgoing product temperature checks.
Product temperature
You can depend on Baldor for safe product.


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Equagold Pure Vanilla
At the core of Equagold's business and derived from the company's origins is our vanilla business. Vanilla Direct® started as a small cottage business importing vanilla and making vanilla extract for the New Zealand retail gourmet food market and the food service industry. Equagold® describes the origins of the Vanilla itself. Grown in a narrow band either side of the equator and sometimes referred to as "black gold" the name simply means Equator Gold. Come and explore pure vanilla possibilities with us. Whether you choose Equagolds® pure vanilla extracts or try our Vanilla Grapeseed Oil or Vanilla & Herb Sea Salt you can be assured that there are no additives or manufacturing methods that will compromise all that is natural in the vanilla pods themselves.
Equagold Fine Food Ingredients
Fundamental to Equagold's values is a commitment to quality. Equagold Dutch Cocoa is sourced from Holland and is both premium quality and affordable. Your cakes and desserts will never be the same again. Equagold Spice Range is a carefully selected range of exotic spices and spice blends that will add depth and memorable culinary experiences to the any dish they are added to. Equagold Saffron is fundamentally best quality for best value and Equagold's Saffron Extract is an example of our innovative approach to food ingredients. With Equagold® it's Fine Ingredients, Fine Dining.
Equagold Limited’s HACCP Food Safety Programme is approved by the NZFSA
Equagold Limited has established close ties with the Restaurant Association and sponsors the 'Open Live Dessert' at the Culinary Fare and Company Director, Dianne Appleton, is a member of the New Zealand Chefs Association.


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Facts on Vanilla
Vanilla is a climbing, perennial orchid with aerial and ground roots that grow in a mulch layer. There are about 150 varieties but only two produce edible fruit in the form of pods or beans. The two types are the Bourbon and Tahitian varieties.
Today's Bourbon Vanilla otherwise known as Vanilla planifolia (also known as fragrans) originates from Mexico and grows on the Atlantic Gulf side of Mexico from Tampico around to the northeast tip of South America, and from Colima, Mexico to Ecuador on the Pacific side. It also grows throughout the Caribbean.
Madagascar and Indonesia grow the majority of the world's crop (mostly Bourbon vanilla) having taken over from Mexico as the largest grower in the 19th century. Additional countries that grow vanilla include Guatemala, Costa Rica, Uganda, China, India, PNG, Niue, Tonga, Fiji, Tahiti, and the Philippines.
Vanilla is a very labour-intensive agricultural crop where the yearly production of a healthy plant is 1.5 to 2Kg of Green Vanilla. It takes five to six kilos of Green Vanilla pods to produce 1Kg of cured vanilla. It will take up to three years after the vines are planted before the first flowers appear. The pods resemble big green beans and must remain on the vine for nine months in order to completely develop their signature aroma. However, when the beans or pods are harvested, they have neither flavour nor fragrance. They develop these distinctive properties during the curing process.
When the pods are harvested, they are treated with hot water or heat and are then placed in the sun every day for weeks-to-months until they have shrunk to 20% of their original size. The pods are then sorted and graded according to size and the presence of scaring or curling.
Bourbon vanilla is named for the islands now known as Reunion and the Comoros, but in the early 19th century were called the Bourbon Islands. The Bourbon vanilla plant stock originally came from Mexico. Bourbon vanilla and Mexican vanilla are basically the same.
Tahitian vanilla was originally Vanilla planifolia stock that was taken to Tahiti, but it mutated into an entirely different type of vanilla, and is now recognized as a different species, Vanilla tahitensis. The pods are fatter, moister, and sweeter, with less natural vanillin and more heliotropin than other vanillas. As a result, it's very fruity and often described as smelling like licorice, cherry, prunes, or wine.
Connoisseurs and manufacturers of Vanilla products the world over have their different preferences. While some may differentiate between planifoia and tahitensis still others will even differentiate between the countries of origin. The environment plays its role in the production of this unique fruit causing even the same variety to produce differences that are attributed to the area it is grown in. With evolution of new producer countries the vanilla market is constantly changing.
Because vanilla is so much in demand, and because it's so expensive, synthetics are often used instead of natural vanilla. In fact, 97% of vanilla used as a flavour and fragrance is synthetic.
Synthetic vanilla contains only one organic component - vanillin - the flavour and fragrance that we most associate with vanilla. Because pure vanilla contains so many other flavour and fragrance components, it has a much richer smell and taste than vanillin does by itself. Synthetic vanillin just doesn't compare with the "real deal".
Pure Vanilla Extract should be kept in a cool, dark place as light can affect it but please, not in the refrigerator. Vanilla pods also should be kept in a cool dark place, but they should also be kept dry so that they don't mould. Store them in re-sealable bags or a suitable airtight container. If pods have become dry, soak in liquid (milk) and they will plump up again.
The pictures of the Vanilla plant and flowers on this website are provided under license to: Greg Allikas: graphicgreg@orchidworks.com.



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Vanilla HACCP




Food hypersensitivityWhat can the food industry do?Fifteen percent of the Dutch population is confronted with a form of food hypersensitivity. This phenomenon is increasing due to changes in the foodpattern, due to the consumption of exotic food products and due to new food processing techniques. Each food producer must abandone ingredients and additives that give hypersensitivity reactions to the consumer eating the food in question..But, if he hasn’t possibility to do so, he must warn for such food oversensitivity. This article has the aim to protect the weak consumer’s groups in the society.
Most consumers haven’t problems in eating food., but others react badly. Problems with the stomach and the intestines, vomiting, cramps, diarrhoea, headache, itching, swelling of the lips, troat and the palatel, asthma, rhinitis, rash (constitutiona eczema, itching, urticaria), etc. They suffer from food hypersensitivity a general term for food allergies and food intolerances. With food allergies the human immune system produces antibodies (IgE) against specific proteins present in the food (Proteins causing allergic reactions are called allergens). Well known are those present in cow milk, eggs and nuts.With non-allergic food hypersensitivity (intolerance), the body also give a reaction when consuming a foodstuff, but the immune system plays no role in that. The food products responsible for that problems are called ‘triggers’ in that case. This compounds can be naturally present in a product (in e.g. lactose), but it can also be introduced (in e.g. preservative sulphite). There is still much lack of clarityover which food compounds cause food intolerance. But, it is well known that a lot of allergens and triggers are stable molecules that resist the effect of food processing, cooking, and digestion. Those present in legumes and fruits are often instable against heat.


A lot of food products give food hypersensitivity reactions: citrus fruits, apples, peanut oil, alcoholic drinks, dairy products, mais and wheat products, etc.
Which food products?In principal, man will react negatively on each food product; but some foodstuffs and food components are known to give more often a hypersensitivity reaction. With children, cow milk (dairy products), egg products, peanut, nuts, soy, fish, and kiwis give very often a reaction, while adults are often sensitive for fruit and vegetables.peanuts, nuts, herbs and spices. Foodstuffs known to cause intolerances are dairy products, milk sugar (lactose), sulphite, MSG-derivatives( E620-E625), foodstuffs that produce histamin in the body (sesam, kiwi, strawberries), histamin rich foodstuffs that contain a lot of amines (old cheese, salami, fish in can, mackrel, chocolat) and aromatic components (like vanilla, aromates in spices, anisum, drop, peperminth, etc.
List with triggers and allergens giving food hypersensitivity
Food compoundSpecificeggs and egg derivativesegg, dried egg products, albumin, lecithin, egg yolk, paste, mayonnaise, dressings, soups, milk derivativesmilk, milk powder, butter, margarin, crème, pudding, cheese, yoghurt, ice, whey, hydrolised whey protein, casein, caseinates, lactoseglutentarwe, rogge, haver, gerst + afgeleidenglutamates, flavoursE620-E625, soja-saus, flavoursmais and mais derivativesmais starch, popcorn, mais in canswheatWheat flour, wheat fiber, wheat starch, thickner and binder, rusk, bread crumbs, hydrolysed wheat proteinsoy and soy derivativessoy, soy-protein, soy flour, tofu, soy beans, lecithin, hydrolised soy-protein, soy-emulgator, texturised soy flour, soyj concentrates, soy isolatescolouring agentsE100, E101, E102, E104, E107, E110, E112, E120, E123, E124, E127, E128, E131, E132, E133, E141, E142, E150, E151, E153, E154, E155, E160a-f, E161a-g, E162, E163, E170, E171, E172, E173, E174, E175, E180, etc.modified starchenzymatically, physically or chemically modifiedsulphurdioxidesulphurdioxide, sulphite, E220-E228benzoatesE210-E219BHT/BHAE320-E321aids, carriersseedssesam, sunflower, cotton, musterd, … paste- and butterdervativesnutsalmond, brasilian nut, cashewnut, coconut, ginkonut, hazelnut, jojobanut, lytchee, palmnut, pili, walnut, peanut, pistachenut, acorn, beechnut, breadfruit, chestnut, chillinut, pecannut, oysternut, sheanut, tigernut, Quandong nut, paranut, etc.nut derivativesecithin, nut butter, nut meal, nut milk, nut flour, vegetal nut oil, nut extracts, nut flavours, …marine productsfish, crustaceans, molluscsbovine derivativesbovine bouillon, bovine gelatin, bovine meat, bovine fat, bovine blood, etc.pork derivativesstocks, pork gelatin, pork meat, pork blood, pork fat, etc.sheep derivatessheep fat, sheep gelatine, sheep meat, sheep blood, etc.poultry derivativespoultry fat, poultry gelatines, poultry meat, chicken bouillon, etc.yeastyeast extracts, baking yeast, brewery yeast, bakkery products, beer, ketchupfruitsapple, kiwi, banana, avocado, citrus fruits, strawberry, etc.vegetablesbeans, aubergine, tomates, etc.alcoholic drinksbeer, whine, jeneverchocolatchocolat-derivativeslupinelupine-protein, lupine-flourherbs, spicescelery, nutmeg, cardamon, etc.GMO’s



























Adults are more sensitive for spices and herbs
Role of the producerThere are little foodstuffs and ingredients a person worldwide is not allergic for. It is the duty of producers, retailers and catering companies to avoid allergens in food preparations or to warn for it. A producer must well organise the logistics of raw materials, his production and the cleaning of the installations/production rooms in order to avoid crosscontamination of the foodstuffs with allergens and ‘triggers’. Such phenomenon can occur during storage and treatment of raw materials, e.g. via residues present in process equipment, through dust contamination via the air, through rework of product in new ingredient mixtures without taking the allergen problems in mind, etc.Producers must develop ingredient mixtures that are free of allergens. Non-characteristic ingredients known as allergens must be avoided and substituted. But in certain cases, the application of an allergen can’t be avoided as she is the characteristic ingredient of the formulation. When preparaing peanut butter, peanuts can’t be substituted.To avoid ‘product recalls’ and damage claims, each producer must mobilise everybody within the company with the ‘allergen issue’. This asks for thorough training of everybody within the company : company border, purchasers, production- and quality responsibles, engineers, supervisors, operators, maintenance personnel. The prevention of allergens must be introduced in the HACCP-plan. Suppliers of raw materials must be inspected on their efforts to avoid crosscontamination during the production processes. As genetic manipulation of a plant can introduce an allergy in the fruit, attention must be taken for allergens in ingredients that are normally not critical.
‘Allergen derective’The 25th of november 2003 the Europeane Commission has published Directive 2003/89/EG concerning the mentioning of food ingredients (Allergen Directive). The amendment forces food producers to mention allergenic ingredients and derivatives on the consumer label. The directive amends Directive 2000/13/EG (consumer label directive). Ingredients and technological aids on the label must be mentioned according to addendum III bis of the directive. The list contains grains with gluten, crustaceans, eggs, fish, peanuts, soy beans, milk products (in e.g. lactose), nuts, sesam seed, sulphite in concentrations of minimum 10 mg/kg (also derivatives). If it is scientifically proved that certain raw materials become non-allergic, they can be expelled from the list. This is only possible if before the 4th of august the European Commission received paperwork demonstrating that this ingredients don’t cause any harm to human health. For peanuts and soy oil it is possible that they become free of labeling. The European Commission gives a provisional list of ingredients or compounds that are free of labeling (after consultation of the EFSA, and not later than 25/11/2004) until definitive research results (at least at 25/11/2007) are available. The member states of the European Union must implement the directive before 25/11/2004.
Unambiguous labellingThe labeling must be unambiguous. The ingredient list must have sufficient large letter type and all words used must be clear and unambiguous. In e.g. persons that are allergic for cow milk have more benefit from a heading announcing ‘contains milk protein’ than a mentioning of the words ‘sodium or calcium caseinate’. Producers must have the goodwill to warn deliberately the consumer for a certain ‘allergen’ or ‘trigger’. An enumeration of ingredients is not sufficient: in retail conditions, a warning must be clear and with large letters. For the moment, producers fear a lot of negative publicity of such announcements. But the right formulation can reduce commercial damage. Announcement like ‘contains ….. , to which certain people can be allergic’, or ‘can contain traces of ………. , to which certain people can be allergic’or ‘produced in a factory where also ……. (in e.g. peanut) is treated’ are splendid.

Producers must warn deliberately of a certain type of ‘allergen’ or’ trigger’
Manual detection of food allergensA person taking little attention to paper declarations can use fast detection kits commercialised by different companies . These kits are based on the principles of ELISA, PCR, PCR-ELISA, dipstick or enzymatical detection and can be applied during the production process. One can detect if food products are contaminated with allergens. The largest problems of these detections concern standardisation and sensitivity of the test method, the detection of the allergens in certain food media, the homogenity of samples, reference materials, etc. Tepnel Biosystems Ltd. (UK) has an AOAC validated test kit for peanut. The company has also test kits for qualitative detection of milk protein, soy protein, gluten, egg protein, paste, different animal proteins (pork, bovines, poultry, sheep, horse, rabbit, goat), several fish proteins (cod fish, herring, ray, salmon, trout), tanin, rye, barley, wheat, oat, mais, sesam, etc. R-Biopharm AG (D) launched test kits for detection of gluten, eggs, peanut, soy, hazzlenut, histamin, almond, sulphite, milk protein, MSG and lactose. Neogen Corp. (USA/Canada) has a test kit for egg protein, milk protein, peanut and sulphite. Elisa Technologies Inc. (USA) commercialised test kits for meat proteins (bovines, chicken, pork, horse, sheep, rabbit), gluten, peanut, soy protein, milk protein, egg-protein, paste, sesam. Genetic ID Inc. (USA) commercialises PCR-based tests for detection of peanut, soy, wheat.. They have also kits for detection of oyter, molluscs, shrimp, lobster, sea fish, etc.

A person having little believe in paper declarations, can use quick tests commercialised by different companies





Silver Cloud's natural Vanilla Bean Paste is a fast and easy way to add vanilla bean flavor, with the appearance of seeds, to your cooking and baking. Many professional chefs prefer to use vanilla bean paste, since it eliminates the time consuming process of splitting and scraping the seeds from the beans. One teaspoon of paste has the equivalent flavor to a whole vanilla bean.
Our rich, concentrated vanilla bean paste can be used in lieu of pure vanilla extract in puddings, cakes, cookies, ice cream or anywhere the flavor and appearance of vanilla beans is desired.
Using vanilla bean paste is also cost effective. One four fluid ounce jar contains approximately twelve tablespoons of paste, which is equivalent to twelve whole vanilla beans at a fraction of the cost.
Silver Cloud's Vanilla Bean Paste contains Sugar, Water, Pure Vanilla Extract 3-Fold, Vanilla Bean Seeds and Gum Tragacanth (a natural thickener used to keep the vanilla seeds in suspension). Since we use a three fold pure vanilla extract in our paste, it is stronger and has a richer flavor than other vanilla bean pastes on the market. It is also gluten-free. Try our paste just once and you will never purchase any other brand.
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Vanilla Bean Paste - 4 fl. oz. jar
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Buy Two and Save! ($3.00 off 2 x 4 fl. oz. Vanilla Bean Paste)
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Case Vanilla Bean Paste (12 - 4 fl. oz. jars)
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Vanilla Bean Paste - 24 oz. jar
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Silver Cloud’s Premium Vanilla Beans
All the vanilla beans sold by Silver Cloud Estates are grown exclusively on the estates in the beautiful Nilgiri, or Blue Mountains of Southern India. Since we grow our vanilla beans we have tremendous control over the quality of the beans and other vanilla products we sell. It enables us to guarantee that the products are natural and produced in an eco-friendly manner. No child labor is ever used to plant, grow, pollinate, harvest or process any of our products. In the last five years, Silver Cloud Estates has become one of the largest growers of vanilla (Vanilla planifolia) in the world. The estate's elevation, rich soil and climate offer the ideal growing conditions for this tropical orchid and the plants have thrived. Today, over 100,000 plants are intercropped with tea, coffee, black pepper, cardamom and other spices.
The vanilla beans grown on the estate are high in natural vanillin; typically much higher than the beans grown in Madagascar, Papua New Guinea or Tahiti. Vanillin, gives vanilla much (but not all) of its characterizing flavor and aroma. All the beans we sell are "premium" or "prime quality". Only the very finest beans, which are long, have no visible defects, are mahogany in color and an oily appearance, are graded as “premium” or ”prime quality".
We invite you to try Silver Cloud's Premium Vanilla Beans, Pure Vanilla Extracts, Vanilla Bean Paste and Vanilla Sugar. We believe if you do you will recognize them as among the finest vanilla products produced anywhere in the world.
Storing Your Vanilla Beans
Stored properly, your vanilla beans from Silver Cloud should remain fresh and pliable for a year or more. After removing the beans from the vacuum sealed pack store them in an airtight container. The temperature should be relatively constant. Never refrigerate or freeze your beans, they will dry out and may develop mold. Open the container every few weeks and enjoy the aroma. This will let the air circulate a bit, which helps prolong the shelf life. Over time your beans might develop an edible crystal frost. This is natural vanillin, which gives vanilla its characteristic flavor.
Make The World's Best Vanilla Flavored Coffee
Add 1-2 tsps. of Silver Cloud 's Ground Vanilla Beans to your coffee maker's filter with your favorite ground coffee. It will give your coffee a subtle, but delicious vanilla flavor.
For an added touch use a whole vanilla bean or bean segment as a coffee stirrer. Your guests will love it!!
Our Beans are Super Long
English chef Darren McGrady, who was the personal chef to Princess Diana and chef to the Royal Family for 15 years, has released Eating Royally: Recipes and Remembrances from a Palace Kitchen. The cookbook (Thomas Nelson, $30.99) includes more than 100 recipes -- apparently all favorites of the family -- as well as photos, correspondence and stories about his time taking care of the royals.
The rich bread pudding recipe that follows was apparently one of the late Princess Diana's favorite desserts.
BREAD AND BUTTER PUDDING
Serves 6 to 8
1/2 cup raisins
1/4 cup Amaretto liqueur
12 slices white bread, crusts removed
11/2 sticks (3/4 cup) unsalted butter, melted
9 egg yolks
2 tsp. Silver Cloud - Vanilla Bean Paste
3/4 cup sugar
1/2 cup milk
2 cups heavy cream
2 tbsp. granulated sugar, to dust top of pudding
1/2 cup sliced almonds, lightly toasted
2 tbsp. powdered sugar
Soak the raisins in Amaretto and leave covered with plastic wrap at room temperature six to eight hours or overnight.
Preheat the oven to 350F. Cut four slices of bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes and pour any remaining liquid over the bread.
Cut the remaining eight slices of bread in half diagonally and then cut each half slice in half diagonally to create four even triangles per slice. Dip the triangles into the butter and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
Whisk the yolks, vanilla paste and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat and pour the hot mix onto the egg yolks, whisking constantly.
Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brule torch to caramelize the sugar. Sprinkle with the toasted sliced almonds and dust with powdered sugar.
Cool slightly and serve warm with a jug of cream and some fresh berries.
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Vanilla growing in nursery.

Vanilla plant with beans ready to be picked.

Whole Vanilla Beans

Silver Cloud offers the finest cured Vanilla Beans, which can be purchased in glass tubes containing three beans or 8 ounce and 17 ounce vacuum sealed pouches. There are approximately 40 beans in an 8 ounce pouch. Since our beans are sold by weight, depending on the size of the beans, the number in a pouch will vary.
For Whole Vanilla Beans Click Here

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Vanilla Products
Vanilla Extract, Pure
Mexican Vanilla Extract, Pure
Premium Vanilla Beans
Ground Vanilla Beans
Vanilla Bean Paste
Vanilla Sugar