Chef's tip: Cold Infusion for Creams

If you are preparing custard, ice cream, or panna cotta, chefs often use cold infusion to obtain a more subtle and complex aroma:

The Secret:

Instead of scraping the pod into hot milk, infuse the whole pod (opened and scraped) in cold milk for 12 to 24 hours in the refrigerator.

Why it works:

This process allows the vanillin molecules to diffuse more slowly and avoids the bitter notes that can appear when heating too quickly. You will obtain a rounder and deeper flavor.