Ingredients

• 500 ml full-fat liquid cream
• 1 vanilla pod
• 5 egg yolks
• 80 g caster sugar
• A little brown sugar to caramelise

Preparation

1. Split the pod in two, scrape out the seeds and add them to the cream along with the pod. Bring gently to a simmer, then leave to infuse for 10 minutes, off the heat and covered.
2. Preheat the oven to 100°C. Whisk the yolks with the sugar without letting them turn pale.
3. Remove the pod, pour the hot cream over the yolks while mixing, then divide between four ramekins.
4. Bake for about 45 to 50 minutes: the cream should wobble slightly in the centre. Leave to cool, then chill for at least 2 hours.
5. Just before serving, sprinkle with brown sugar and caramelise with a blowtorch.

Rinse and dry the pod after use: it will then flavour your sugar.

Ingredients

• 1 litre full-fat milk
• 100 g short-grain rice
• 60 g sugar
• 1 vanilla pod
• 1 pinch of salt

Preparation

1. Split the pod, scrape out the seeds and add them to the milk along with the pod. Bring to a simmer.
2. Add the rice, sugar and salt. Cook over very low heat for 35 to 40 minutes, stirring regularly, until the rice is tender and the mixture is creamy.
3. Remove the pod. Serve warm or cold, plain or with a drizzle of caramel.

A spoonful of liquid cream added at the end of cooking makes the rice creamier.

Ingredients

• 500 g caster sugar
• 2 vanilla pods (new, or already used, rinsed and thoroughly dried)

Preparation

1. Split the pods and scrape out the seeds if they are new.
2. Blitz them finely with some of the sugar, then mix with the rest. You can also simply bury the whole pods in the sugar.
3. Store in an airtight jar and leave to rest for at least a week before using.
4. Use it in your crepe batter, cakes, yoghurts or to sweeten a coffee.

Keep the jar away from light and humidity.

Ingredients

• 4 firm pears
• 1 litre water
• 100 g sugar
• 1 vanilla pod
• 3 cloves
• Juice of half a lemon

Preparation

1. Peel the pears, keeping the stalk, and rub with lemon so they don't darken.
2. Bring the water, sugar, split pod with its seeds and the cloves to a simmer.
3. Add the pears and poach gently for 20 to 25 minutes, until the tip of a knife slides in without effort.
4. Leave to cool in the syrup.
5. Serve warm or cold, with a little syrup spooned over.

Reduce the syrup by half over high heat to get a glossy glaze.

Ingredients

• 500 ml full-fat milk
• 80 g dark chocolate
• 1/2 vanilla pod
• 1 clove
• 1 teaspoon sugar (optional)

Preparation

1. Heat the milk with the split half pod, its seeds and the clove.
2. As soon as it begins to tremble, turn off the heat and leave to infuse for 10 minutes.
3. Remove the clove and the pod, then heat gently again.
4. Off the heat, add the chocolate in pieces and whisk until smooth.
5. Sweeten to taste and serve at once.

One clove is enough: its fragrance is powerful.

Ingredients

• 1.5 litres water
• 1 onion
• 3 cloves
• 2 carrots
• 1 leek
• 1 sprig of thyme and 1 bay leaf
• Salt and pepper

Preparation

1. Stud the peeled onion with the three cloves.
2. Put the water, clove-studded onion, roughly chopped carrots, leek, thyme and bay leaf in a large pot.
3. Bring to a simmer, season lightly with salt and cook gently for one hour, skimming if necessary.
4. Strain and use as a base for soup, risotto or broth, or serve as it is.

Remember to remove the cloves before serving.