Did you ever notice that when a recipe calls for vanilla extract in recipes that are boiled, like custard, they have you add it at the end of cooking and off the burner?
Adding vanilla extract towards the end of the baking process can make the vanilla flavor more pronounced. This is especially true for custard-based desserts, where adding vanilla after cooking can yield a more intense flavor.
Vanilla extract is mostly made of alcohol, which can burn off and take away some of the vanilla flavor if boiled. Stirring in the vanilla at the end, after the custard has been removed from heat, helps preserve the flavor.
Interested in making your own vanilla extract? Click HERE to see how easy it is.