Baunilha

Background and History

Baunilha, known as vanilla in English, is a well-loved flavor derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia). Indigenous to southeastern Mexico and Guatemala, the Totonac people were the first civilization to cultivate vanilla, and it was later popularized by the Aztecs. Vanilla was introduced to Europe by Spanish conquistador Hernán Cortés in the 16th century, and it has since become a staple flavoring in desserts around the world.

The term "baunilha" is commonly used in Portuguese-speaking countries, where the ingredient features prominently in traditional desserts and confections. Vanilla is not only cherished for its distinct aroma and flavor but also regarded for its purported aphrodisiac properties in various cultures.

Ingredients

• Baunilha - 2 pods (or 2 teaspoons of baunilha extract)
• Leite (Milk) - 500ml
• Açúcar (Sugar) - 100g
• Gemas (Egg Yolks) - 4
• Creme de leite (Heavy Cream) - 200ml
• Amido de milho (Cornstarch) - 1 tablespoon

Preparation

Infusing the Milk with Baunilha

Split the baunilha pods lengthwise and scrape out the seeds. Combine the baunilha seeds, pods, and leite in a saucepan. Place over medium heat until it reaches a gentle simmer, stirring occasionally to ensure the baunilha essence infuses well. Once heated, remove from the heat and allow the baunilha to steep in the leite for about 15 minutes.

Creating the Base

In a bowl, whisk together the gemas and açúcar until the mixture thickens and lightens in color. Gradually whisk in the amido de milho until smooth. Slowly add a small amount of the warm baunilha infused leite to temper the egg mixture, whisking constantly.

Combining the Mixtures

Once tempered, add the egg mixture back into the saucepan with the remaining leite. Return to medium heat, whisking continuously, until the mixture thickens into a custard. It should coat the back of a spoon. Remove from heat; this indicates that the base is cooked properly. Allow to cool slightly.

Incorporating the Creme de Leite

Gently fold in the creme de leite into the custard once it's cooled further, ensuring it's smooth and creamy. At this point, you may strain to remove any curdled bits for a velvety texture.

Chilling the Mix

Pour the mixture into a container and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2-3 hours or overnight to chill thoroughly.

Serving Suggestions

Baunilha can be enjoyed in multiple ways. It serves as an excellent base for various desserts, including ice creams, puddings, and sauces. Pair it with freshly cut fruits or drizzled over a slice of warm pie for an additional layer of flavor.

Consider garnishing with a sprig of fresh mint or a sprinkle of toasted nuts for texture. For an elegant presentation, a few baunilha seeds can be lightly dusted on top before serving. If you love a burst of freshness, add a kick with some citrus zest.

For those engaging in creative culinary pursuits, incorporate baunilha into other recipes or use it as a subtle flavor enhancement in savory dishes. The versatility of baunilha ensures it holds a cherished spot in many kitchens worldwide.

Enjoying the Meal

When you savor the dish, take time to appreciate the journey of taste that starts with the floral aroma of baunilha. Let it linger on your palate, detecting notes of spicy sweetness that evolves with each spoonful. During gatherings, discuss the origins and delightful aspects of baunilha, sharing your newfound culinary knowledge with guests.

Set your timer to ensure you don't miss a moment in the kitchen or at the table, inviting flavor to become part of the memorable culinary tapestry you've shared.