In doing my homework in preparation to make my cream puffs, BF showed me the Pate a Choux recipe in King Arthur Flour Recipe book. It then lead me to a simple and versatile thick custard recipe that I can make both my lemon and vanilla cream with! YAY!! :)
My question is, that the base custard recipe calls for 1tsp of Vanilla extract and an optional 1 tsp of rum. I was thinking that instead of the rum, just add 2 tsp of vanilla extract to get a DEEP vanilla flavor...
And then, I remembered seeing a great prices on Vanilla Beans recently and though, maybe I can add ACTUAL vanilla to the cream...
My problem is that I've never worked with a real vanilla bean (And am timid about doubling the extract in the recipe!)
So, my questions are: Will the vanilla bean be fine in the custard or should I just double up the extract? If I do add in the Vanilla bean, do I forgo the 1sp extract? Will one Vanilla bean be fine for one batch of cream, or should I use two?