1 vanilla bean, split length-wise pulp saved
Put bean and pulp in sugar in jar with well sealed lid. I like to use the kind with a hinge and gasket. Mix well and allow to cure for a week. Add beans as you have them and add sugar to keep jar topped off. Beans used in custards or in creams can be lightly rinsed with water then added to sugar. Use in créme brulée, coffee or other desserts calling for sugar.
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