Vanilla is a flavoring derived from orchids in the genus Vanillam native to Mexico. The name came from the Spanish word "vainilla", meaning "little pod".

There are three main commercial preparations of natural vanilla: the whole pod; powder from ground pods, kept pure or blended with sugar, starch, or other ingredients; and extract in an alcoholic solution.

The whole pod has got to be the best though. It has a distinctive flavor, wonderful aroma, and a complex taste that is second to none.

Here at Organic Vanilla Beans, we've take eBay's "organic vanilla bean" listings and organized them into one web site for your convenience. The prices here are far lower than you would find in any local market.

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Vanilla Bean Crème Brûlée

4 cups organic heavy cream
1 organic vanilla bean, split and scraped
1/2 cup organic sugar or 1/2 cup pure maple syrup
6 large organic egg yolks
2 quarts hot water
1/2 cup organic sugar for burnt sugar top

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar or maple syrup and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.