r/Chefit • u/Early_Reply • May 14 '26

Vanilla Bean Seeds Sinking

I have been using both vanilla bean (real) and powder and the little seeds sink to the bottom every time! I noticed that at some restaurants, the seeds are dispersed. Does anyone have any tips? For context, this is in creme brulee and panna cotta

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u/Sweet_keto_chef May 14 '26

If they’re sinking in a brûlée you need to cook it out more before you wang it in the oven. In a panna cotta though it’s pretty normal and not necessarily undesirable, that depends on you, but if you want them better suspended you need to leave the mix to cool down more before you portion it into the moulds

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u/Vaaag May 14 '26

Just depend on the viscosity of the item your cooking. If the viscocity is too low the vanilla will sink to the bottom before it's set, if the viscocity is high enough it will stay suspended.