Recipe illustration · AIThe quiet classic
Baked vanilla custard
Milk, cream, eggs and a whole vanilla pod. A gentle water bath does the work; chilling brings the texture together.
4 small ramekinsAbout 5 h 25 minRead recipe ↗
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Recipe 01 · A slow morning
Vanilla brioche
A golden loaf, a tender crumb, and whole-pod vanilla folded into the dough. Make time for the rise.
Recipe draft · Kitchen validation pending
- Prep
- 35 min
- Heat / bake
- 30–35 min
- Rest / chill
- About 3 h rising + 40 min cooling
- Total, approximate
- About 4 h 50 min
Step by step
The method
- 01
Prepare the vanilla
Split the pod lengthways and scrape out the seeds. Stir the seeds into the lukewarm milk. This recipe uses the seeds; set the empty pod aside.
Seeds and the split pod · Ingredient reference photograph.
How to split, scrape and use the pod ↗ - 02
Build the dough
Put the flour, sugar, salt and instant yeast in the mixer bowl, keeping the salt and yeast apart at first. Add the vanilla milk and weighed beaten egg. Mix slowly, then knead for 8–10 minutes until the dough begins to stretch.
- 03
Work in the butter
Add the soft butter a few pieces at a time, kneading between additions. Continue for about 8–10 minutes until the dough is smooth, elastic and slightly tacky. Avoid adding extra flour just to make it feel dry.
- 04
Give it time
Cover and leave in a warm, draught-free place for about 1½–2 hours, until roughly doubled. Timing depends on room temperature; use the dough’s volume as your guide.
- 05
Shape and rise again
Gently press out the large air bubbles. Divide into six balls and place in the buttered loaf tin. Cover and allow about 1 hour, until visibly puffy. Mix the glaze yolk and milk.
- 06
Bake and cool
Heat a conventional oven to 180°C (160°C fan). Brush with the glaze and bake for 30–35 minutes, until deeply golden and baked through. Cover loosely with foil if it colours too quickly. Cool in the tin for 10 minutes, then on a rack for at least 30 minutes before slicing.
Before you ask
Can I make a double batch?
Yes. Use the 2× ingredient setting and two loaf tins. Keep the same loaf size; check each loaf for doneness rather than doubling baking time.
Can I replace the pod with powder or caviar?
Trial the chosen product separately. Composition and strength vary; we do not use a universal pod-to-powder or pod-to-caviar conversion.
For your next batch
Make the recipe.
Then choose the input.
For a bakery trial, record dough temperature, rise time and the weight of the seeds you actually scrape. Pod count alone is not a reliable production specification.
Keep cooking
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Recipe illustration · AI
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Take the recipe with you
Print it. Cook it. Talk vanilla.
The A4 sheet includes the ingredients, full method and our ordering QR. Scan to prepare a vanilla enquiry; worldwide delivery is confirmed for your destination in the quotation.
Download the A4 recipe ↓Photography & image credits
Dish photographs show the style of food, not tested TSARA recipe results. Our whole-pod and scraped-seed ingredient photographs come from the TSARA collection. Recipes await kitchen validation.
- Brioche Nanterre (mars 2021) — Benoît Prieur / Wikimedia Commons ↗ · CC0. Resized for the web; card framing may crop the displayed image.
- 00 Ganaché de chocolate — Luisa Contreras / Wikimedia Commons ↗ · CC BY 2.0. Resized for the web; card framing may crop the displayed image.
- San Sebastian Cheesecake — Stolbovsky / Wikimedia Commons ↗ · CC BY-SA 3.0. Resized for the web; card framing may crop the displayed image.
- Iced green tea latte — Saya1611 / Wikimedia Commons ↗ · CC0. Resized for the web; card framing may crop the displayed image.
The custard image is AI-generated. The downloadable A4 cards use these same images, with credits, ordering QR codes and the original 1× recipe quantities.
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