Mexican Vanilla Question

Baking By VentureSister Updated 4 Oct 2011 , 8:38am by doramoreno62

VentureSister Cake Central Cake Decorator Profile
VentureSister Posted 2 Oct 2011 , 3:27am
post #1 of 2

A friend brought me back some mexican vanilla from a recent trip. I have never used this type before and have a vague recollection of someone saying that it is extremely strong. Does anyone have any experience with it? Is it stronger?
Am going to play with it a bit tomorrow, so will let you know how it works for me.

1 reply
doramoreno62 Cake Central Cake Decorator Profile
doramoreno62 Posted 4 Oct 2011 , 8:38am
post #2 of 2

I only use mexican vanilla in everything unless whatever I'm making has to be white white, like frosting or a white cake. The flavor is fabulous, to me its a bit more pronounced. You may want to use a little more than half of what your recipe calls for. I make a mexican flan that gets raves every time, and I use the mexican vanilla in it.

Quote by @%username% on %date%