"Why is there always a funny vanilla taste in my cheesecake, a flavor that’s weird and strange?” This is a recurring question always asked by our readers. The article this week will look into vanilla as a flavoring agent together with its others attributes. 

Q: Hi Jun Jun and Adoree, thanks for having this column.  A week ago, I made a regular pastry cream, an old recipe of mine I received from an aunt. After cooling, it tasted and smelled like potpourri. Please tell me what to do about this. (Mel of San Juan)

Jun Jun: Hi Mel, it is with full gratitude that I thank you for continuing to support our column. The funny taste in your pastry cream is the cooked vanilla. Vanilla is the most common type of flavoring in classical and contemporary styles of baking. At times, I even call the flavor of this ingredient cheap as it has a peculiar baduy taste. Try sampling this at home and you will see what I mean.  Your problem also happens when baking cheesecake, sometimes cheesecakes have a taste that’s just too off.

To avoid this problem, the best method to do is to add the vanilla after the pastry cream has boiled. As with the cheesecake, make sure to not put any vanilla before or during the baking process and just add the vanilla to the whipped cream or to the other garnishes. 

Adoree: I agree with my partner, the peculiar taste could be because of the flavoring. It is recommended to add the flavoring last and without heat so that the flavor does not dissipate.

Q: Thanks, Jun Jun and Adoree for a splendid column that answers our questions about baking.  I just want to know if vanilla is the only flavoring we can use for crème puffs. (Cecilia of Makati)

Jun Jun: Classically speaking, plain pastry crème can only be flavored with vanilla. But, other flavorings can be added depending on your own taste for better flavor. Orange, lemon and mocha can be used. 

Adoree: Thanks for your question, Cecilia. Aside from extracts and liqueurs, you may also flavor your filling with melted chocolate, hazelnut paste and peanut butter.

Q: Is it true that the vanilla bean has several sizes? Why is this? Where is each size used? (Alma of Quezon City)

Jun Jun: Yes, it is true! The sizes vary from small to extra-large. The medium to small ones are all used for desserts, depending on what you are making. The extra-large ones have a medicinal purpose; these are used as flavoring agents in medicine. 

Adoree: Hi, Alma. If you are able to get hold of the bigger-sized vanilla beans, please let us know.  I think most of the beans available locally are the small to medium sizes. These can also be used to flavor your baked products.

Q: Chef Jun Jun and Adoree, since the vanilla bean is bit dry, how do we plump it up so that it will be easier to use? (Jane of Quezon City)

Jun Jun: Since the vanilla bean is dry, it has to be placed in warm liquid to rehydrate. In making custard, boil the vanilla bean together with the liquid part of the mixture. Then, slice the bean into two and remove the vanilla caviar. Reuse whatever is left of the bean and put it in a container with sugar to make that into vanilla sugar.  

Adoree: You may rehydrate the vanilla pod in hot water, but only if it is too dry and is quite difficult to slice.

Q: In pastry crème making, can we use any type of flour to thicken the sauce? (Mia of Pasay City)

Jun Jun: Yes, you can. But remember to let the mixture boil since it has flour. Cover the top with a plastic film that touches the sauce so that no premature covering appears. 

Adoree: You may use all-purpose flour or cornstarch to thicken your pastry cream. Be sure to whisk the mixture constantly while cooking so that the starch does not settle at the bottom of the pan and get burned.

Questions? Email us at mbdining@gmail.com.