Vanilla beans, or pods as we call them in England, are expensive, but using them this way makes them very economical and they will last a year. The best ones are Tahitian and Bourbon. I like to use the Bourbon pods because they are a lot sweeter and contain more seeds. Both work well in this recipe, just make sure the ones you buy are oily to touch, smell fragrant, and are not brittle or dry.
5 cups granulated sugar
4 vanilla beans
1. Pour the sugar into an 8-cup Tupperware container with a tight fitting lid. Lay one of the beans flat on a chopping board and hold one end. Carefully cut open the bean down the center lengthwise, and scrape out the tiny black seeds. Place the bean and seeds into the sugar; repeat the process with all of the beans.
2. Place the lid on the container, and cover with plastic wrap. Shake the container for about a minute, and store in the pantry for at least a week. The sugar is now ready to use. Remember that if you take 1 tablespoon of vanilla sugar out of the container, you must replace it with 1 tablespoon of regular granulated sugar, and then shake the container again. This will maintain your source of vanilla sugar for about 1 year. After that, you will need to purchase more beans.
3. Serve the sugar in a small bowl with whipped cream alongside fresh strawberries, sprinkle it over a crème brûlée, and use it in baking.
MAKES 5 CUPS