Stir vanilla paste into recipes as you would vanilla extract or the scraped inner pulp of whole vanilla beans. It's single fold strength, like most extracts, so it can be used as a one-to-one substitute (though unlike most extracts, it does include some sugar).
Vanilla isn't just used to give dishes a strong vanilla taste, in small amounts it enhances and accentuates other flavors. A little bit of vanilla is welcome in many sweet recipes, and even some savory ones.
Pair vanilla with ingredients like: sugar, dairy (cream, milk, butter, mascarpone, ricotta, cream cheese, yogurt), caramel, fruit (especially apples, pears and berries), eggs (especially in custards like creme brulee, flan, pastry creme, creme anglaise and pot au creme), chocolate, or other spices like saffron, cinnamon, cloves, and cardamom.
Vanilla is a very welcome addition to many beverages, especially tea, hot chocolate, homemade sodas, cocktails (usually in simple syrup) and coffee.
If you're feeling daring, vanilla can also be used in savory dishes. Try it in sauces for veal, fish and lobster or mixed into potato, celery root or sunchoke soups & purees.
Vanilla Recipes & Techniques