Vanilla extract is undoubtedly one of the core ingredients in my kitchen. I reach for my trusty bottle of vanilla nearly every time I bake, and it’s a must for ice cream and even some savory dishes. When an ingredient is that important, it’s essential to use the best, which is why I love Nielsen-Massey products.

* Complimentary Product Received for Review.

For my review, Nielsen-Massey sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract. They describe this luscious vanilla extract as “produced from premium, hand-selected beans cultivated in Madagascar, the world’s leading supplier of the highest quality vanilla” with “a flavor profile that’s full, sweet, creamy and mellow with velvety after-tones. Madagascar Bourbon Pure Vanilla Extract is the perfect all-purpose vanilla for its flavor and consistency in both hot and cold applications.”

The Madagascar Bourbon Pure Vanilla Extract certainly delivers on that promise! The aroma is amazing, and the flavor is outstanding. I wanted to share a recipe with you that would highlight the vanilla’s flavor, and I almost went with Nielsen-Massey’s own recipe for Baked Vanilla Donuts. In the end, I chose a simple homemade vanilla pudding, where the quality of the vanilla is paramount. Vanilla pudding is quite possibly my husband’s favorite dessert, so this was a great chance for me to try out the Madagascar Bourbon Pure Vanilla Extract and make my husband happy at the same time. Score!

Before sharing my recipe, I’d like to mention that Nielsen-Massey has six other varieties of vanilla extract as well as vanilla beans, paste, powder, and sugar. They also have a nice selection of other flavorings and extracts. Visit the Nielsen-Massey website  for more information and recipes too.

Vanilla Pudding Recipe

1/4 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
3 cups milk, divided (I use whole milk)
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Combine the cornstarch, sugar, and salt, then stir in 1/3 cup of the milk until the mixture is smooth; set aside. In a heavy-bottomed saucepan over medium heat, scald the remaining 2 2/3 cups of milk (cook it, stirring with a silicone spatula or wooden spoon, until small bubbles appear around the edges of the pan and the surface is a bit foamy; the temperature should be around 185°F). Reduce the heat to low-medium and add the cornstarch mixture, stirring constantly and cooking until the pudding thickens and the cornstarch is fully cooked, about 8-10 minutes. Remove the pan from the heat and let the pudding cool slightly. Stir in the vanilla. Pour or ladle the pudding into individual bowls and refrigerate it for several hours; it will thicken as it chills.

Giveaway: One lucky winner is going to win a 2-ounce bottle of Nielsen-Massey Madagascar Bourbon Vanilla Extract, just like I received for this feature. Good luck!

Giveaway Details: This giveaway is open to residents of the US ONLY age 18 and over. Please read our Terms of Service & Disclaimer Policy before entering. This giveaway will close on September 27th, 2018 at 11:59 pm EST time. No purchase necessary to enter or win.

Disclaimer: A. Bailey received a complimentary product for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ. Please read the blog’s terms of service policy before entering any giveaways. The Classy Chics are NOT responsible for prize fulfillment or shipping of any items won from this blog.