I was testing a vanilla pots de creme recipe a few days ago and went to my cupboard for a vanilla bean from my hoard. I say “hoard” because that’s what I do with vanilla beans. The ones I’ve bought in the past came in packages of two beans that cost me dearly. So much, that I could never bring myself to actually use one. So, here I was, finally, with a recipe that looked like it might be worthy of the sacrifice, and what…
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