Homemade Fastelavnsboller: Irresistible Danish Carnival Buns with Pistachio and Vanilla Pastry Cream Recipe

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These Fastelavnsboller, known affectionately as Danish Carnival Buns, are not just a pastry; they are a delightful celebration of tradition and flavor. Deeply embedded in Danish culture, these buns are an annual highlight that brings joy to homes across the country. Our unique recipe takes the classic Fastelavnsboller to new heights, featuring a luscious pistachio filling, a velvety vanilla pastry cream, and a decadent dark chocolate ganache finish. It’s a perfect fusion of traditional charm and innovative taste, promising an unforgettable baking and eating experience.

These Fastelavnsboller are truly exceptional! In Denmark, they hold a cherished place during the period from mid-January to mid-February, when families eagerly anticipate and enjoy these special treats. While many traditional Fastelavnsboller recipes feature an almond paste filling, we’ve introduced a delightful twist. Our recipe boasts a rich, earthy pistachio filling, which not only provides a beautiful pale green color but also a wonderful depth of nutty flavor that pairs exquisitely with the creamy, homemade vanilla pastry cream. The buns are then generously topped with a shiny, smooth dark chocolate ganache, adding a layer of sophisticated sweetness. Each bite offers a harmonious blend of soft, airy brioche dough, creamy fillings, and rich chocolate, making these buns an absolute favorite.

The Festive Danish Tradition of Fastelavn

Fastelavn is an ancient and vibrant Danish tradition, with roots stretching back centuries. Often compared to Halloween or Carnival, it serves as a joyous pre-Lenten celebration. The festivities culminate on the Sunday that falls seven weeks before Easter Sunday, a day when children across Denmark don their most imaginative costumes. From heroic figures to enchanting princesses, and whimsical animals, the streets come alive with colorful parades.

A central and highly anticipated event is “slå katten af tønden,” which literally translates to “hit the cat out of the barrel.” In this spirited game, a wooden barrel, traditionally painted with a cat motif and filled with candies and small toys, is suspended from a rope. Children, armed with bats, take turns striking the barrel until it eventually breaks apart, showering sweets down upon them. The child who delivers the final blow to break the barrel is crowned “Kattekonge” (Cat King), and the one who breaks the bottom is named “Kattedronning” (Cat Queen). Thankfully, the historical practice of putting a real cat in the barrel was abandoned centuries ago, evolving into the playful, candy-filled tradition we know today. This holiday embodies community, fun, and a touch of sweet indulgence, and what better way to participate than by baking and sharing these exquisite Fastelavnsboller?

If you enjoy baking with yeast and appreciate sweet, comforting breads, be sure to explore more of our highly-rated recipes. We recommend trying our Strawberry Rolls, known for their fruity twist; the indulgent Brioche Cinnamon Rolls, featuring a rich, buttery dough; and our convenient Small Batch Cinnamon Rolls, perfect for smaller cravings. Each recipe offers a unique and delicious experience for bread lovers.

WHY THIS RECIPE WORKS: Decoding the Deliciousness of Fastelavnsboller

• Brioche Cardamom Dough: The foundation of these Fastelavnsboller is a perfectly crafted brioche dough, enriched with eggs and butter, and subtly infused with the warm, distinctive aroma of ground cardamom. This combination yields an incredibly soft, rich, and tender bun that offers a melt-in-your-mouth texture. Cardamom, a staple in Scandinavian baking, adds a nuanced, slightly floral, and citrusy note that beautifully complements the sweet fillings without being overpowering. The richness of the brioche ensures the buns stay moist and fresh, making them a luxurious treat.
• Pistachio Filling: Our recipe introduces a delightful departure from the conventional almond filling by featuring a vibrant pistachio filling. Made from finely ground unsalted pistachios combined with butter and sugar, this filling boasts a unique nutty, slightly earthy flavor. Its natural bright green color creates a visually stunning contrast when the bun is cut open. The sweetness and texture of the pistachio paste provide a sophisticated and incredibly flavorful alternative that truly makes these Fastelavnsboller stand out.
• Vanilla Pastry Cream: Nestled within each bun is a generous helping of silky smooth, homemade vanilla pastry cream. This cream is crafted using a whole vanilla bean, ensuring an intensely aromatic and authentic vanilla flavor, complete with visible speckles of vanilla seeds. The rich, custard-like texture of the pastry cream perfectly balances the fluffy brioche and the nutty pistachio filling, adding a layer of creamy indulgence that ties all the flavors together beautifully.

ESSENTIAL INGREDIENT NOTES FOR PERFECT FASTELAVNSBOLLER

Understanding the nuances of each ingredient is key to mastering these delicious Fastelavnsboller. This section provides detailed insights and tips for the main components. For a comprehensive list of all ingredients and their exact quantities, please refer to the complete recipe card below.

• Yeast: In Denmark, fresh yeast is a common choice for baking, offering a slightly different texture and flavor profile than dry yeast. This recipe calls for 30g of fresh yeast, which can be substituted with 10g of active dry yeast if fresh is unavailable. When using active dry yeast, it’s crucial to “bloom” it first: dissolve it in the lukewarm milk and let it sit for 5-10 minutes until it becomes foamy. This step confirms the yeast is active and ready to make your dough rise beautifully.
• Butter: High-quality unsalted butter is vital for the rich, tender crumb of brioche. Ensure your butter is at room temperature before you begin. This means it should be soft enough to leave an indentation when gently pressed but not melted or greasy. Taking it out of the refrigerator 1-2 hours in advance (or longer in a cool kitchen) is usually sufficient. Room temperature butter incorporates smoothly and evenly into the dough, contributing to its luxurious texture.
• Whole Milk: Whole milk adds essential fat and moisture to the brioche dough, resulting in a softer crumb. The temperature of the milk is critical for yeast activation. Heat the milk to precisely 37ºC (100ºF). If the milk is too hot (above 45ºC or 115ºF), it will kill the yeast, preventing your dough from rising. If it’s too cold, the yeast will activate too slowly or not at all. Using a kitchen thermometer is highly recommended for accuracy.
• Cardamom: This aromatic spice is a hallmark of Scandinavian baking, providing a distinctive warm, sweet, and slightly citrusy flavor that truly elevates the Fastelavnsboller. While it can be omitted if you don’t have it, we strongly recommend including it for an authentic and enhanced taste. Its unique profile means it’s best not to substitute it with other spices.
• Unsalted Pistachios: Our pistachio filling is a standout feature, contributing a beautiful natural green color and a rich, nutty taste. It is essential to use unsalted pistachios for this recipe to control the overall saltiness of your buns. If you only have salted pistachios, rinse them thoroughly and dry them completely before processing. Grinding your own pistachios ensures the freshest flavor and the perfect texture for the filling.
• Vanilla Bean: For the most luxurious and aromatic vanilla pastry cream, a full vanilla bean pod is indispensable. The tiny black seeds scraped from the pod deliver an unparalleled depth of flavor and visual appeal that vanilla extract cannot match. After scraping the seeds, don’t discard the pod; it can be simmered with the milk to extract even more vanilla essence. If a vanilla bean is not available, 2 teaspoons of good quality vanilla bean paste can be used as a close alternative, offering a similar depth of flavor and visible specks.

STEP-BY-STEP INSTRUCTIONS: MASTERING THE BRIOCHE DOUGH

Crafting the perfect brioche dough is the foundational step for these exquisite Fastelavnsboller. Follow these detailed instructions to ensure a tender, airy, and rich dough. The complete recipe with precise measurements is provided in the recipe card below.

• Pro Tip for Optimal Dough Rising: If your kitchen environment is on the cooler side, you can create an ideal warm space for your dough. Begin by preheating your oven to a very low temperature, around 30ºC (85ºF), while your eggs and butter are coming to room temperature. Once the butter and eggs are ready, turn off the oven completely and keep the door closed. This technique maintains a gentle, consistent warmth (between 23-25ºC or 73-77ºF), which is perfect for encouraging yeast activity and a robust rise for your dough.
• Step 1: Activating the Yeast. Gently warm the whole milk until it reaches a lukewarm temperature of precisely 37ºC (100ºF). Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warmed milk over the yeast and, using a spatula, stir thoroughly until the yeast is completely dissolved and the mixture appears smooth. (If you’re using active dry yeast, allow it to bloom in the warm milk for 5-10 minutes as per package instructions, until a foamy layer forms on the surface, indicating its activation.)
  225 g whole milk, 30 g fresh yeast
• Step 2: Combining Ingredients and Initial Kneading. Into the stand mixer bowl with the yeast mixture, add the granulated sugar, all-purpose flour, ground cardamom, large eggs, and salt. Attach the dough hook and begin mixing on low-medium speed. Continue mixing until all the dry ingredients are fully hydrated, and no pockets of dry flour are visible. Increase the mixer speed to medium and knead the dough for an additional 4 minutes. This initial kneading helps in developing the gluten structure.
  60 g granulated sugar, 1 teaspoon ground cardamom, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
• Step 3: Incorporating the Butter and Developing Gluten. Continue kneading the dough on medium speed. Gradually add the softened, room-temperature butter in two separate additions. Add the first half, allowing it to fully incorporate into the dough before adding the second portion. The dough may appear somewhat greasy and sticky during this phase, but don’t be alarmed; this is typical for brioche. Once all the butter is incorporated, scrape down the sides of the bowl to ensure even mixing. Continue mixing for another 8-10 minutes. By the end, the dough should be smooth, elastic, and pull away cleanly from the sides of the mixing bowl. This extensive kneading is crucial for achieving the characteristic rich and airy texture of brioche.
  120 g unsalted butter room temperature
• Step 4: The First Rise (Bulk Fermentation). Lightly grease a clean, large bowl with a small amount of vegetable oil. Transfer the kneaded dough to this bowl, turning it once to coat its surface lightly with oil. Tightly cover the bowl with plastic cling film, and then drape a clean tea towel over it for additional insulation. Place the bowl in a warm, draft-free spot in your home, or utilize the pre-warmed oven trick described earlier. Allow the dough to rise for approximately 1 hour, or until it has distinctly doubled in size. This initial rise is fundamental for developing both the flavor and the airy texture of the buns.

STEP-BY-STEP INSTRUCTIONS: PREPARING THE LUXURIOUS FILLINGS

While your brioche dough is undergoing its crucial first rise, dedicate this time to preparing the delectable pistachio and vanilla pastry creams. Meticulous attention to detail at this stage will ensure wonderfully smooth and intensely flavorful fillings for your Fastelavnsboller.

• Step 1: Infusing Vanilla Milk. Begin by preparing the vanilla bean for maximum flavor extraction. Carefully slice the vanilla bean pod in half lengthwise using a sharp knife. With the back of the knife, scrape out all the tiny, fragrant vanilla seeds. In a medium-sized saucepan, combine the whole milk, 50g of granulated sugar, the scraped vanilla seeds, and the empty vanilla bean pod. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to ensure the sugar fully dissolves and the vanilla thoroughly infuses into the milk. Look for small bubbles just beginning to form around the edges of the pan.
• Step 2: Preparing the Egg Yolk Base. In a separate medium mixing bowl, vigorously whisk together the four egg yolks and the remaining 50g of granulated sugar. Continue whisking until the mixture becomes visibly lighter in color and develops a slightly thickened, ribbon-like consistency when lifted. Next, sift in the cornstarch and whisk again until it is fully incorporated and the mixture is completely smooth and lump-free. The cornstarch acts as the primary thickening agent for the pastry cream.
• Step 3: Tempering Eggs and Thickening Cream. Once the milk mixture is gently simmering, remove it from the heat and carefully discard the empty vanilla bean pod. Slowly pour approximately one-third of the warm vanilla milk into the egg yolk mixture while continuously whisking. This critical technique, known as tempering, gradually raises the temperature of the egg yolks, preventing them from cooking prematurely and scrambling. Once tempered, pour this warmed egg mixture back into the saucepan with the remaining milk. Return the saucepan to low to medium heat and whisk constantly and thoroughly. Continue whisking until the mixture visibly thickens into a rich, luscious cream that coats the back of a spoon. Immediately remove it from the heat and stir in the 30g of cold butter until it is completely melted and integrated, adding a beautiful gloss and richness to the cream.
  30 g unsalted butter
• Step 4: Chilling the Pastry Cream. Promptly transfer the hot pastry cream into a shallow bowl. Cover the surface of the cream directly with plastic cling film, ensuring the film makes full contact to prevent a “skin” from forming as it cools. Place the bowl in the refrigerator to chill completely until it is firm and cold. This step is essential for the cream to set properly and be manageable for filling the buns.
• Step 5: Preparing the Pistachio Filling. For the vibrant pistachio filling, place the 100g of unsalted pistachios into a food processor or a high-speed blender. Process them until they achieve a fine, flour-like consistency. Be careful not to over-blend, as this can turn them into pistachio butter. In a separate mixing bowl, combine the 100g of room-temperature unsalted butter, 100g of granulated sugar, and the finely ground pistachios. Whisk all the ingredients together until they are well combined and form a smooth, fragrant paste. Transfer this delicious filling into a piping bag, ready for assembly. Keep it at room temperature until needed.
  100 g unsalted butter, 100 g granulated sugar, 100 g unsalted pistachios

STEP-BY-STEP INSTRUCTIONS: ASSEMBLING AND BAKING YOUR FASTELAVNSBOLLER

This is where all your hard work comes together! Carefully follow these steps for assembling and baking to ensure your Fastelavnsboller are perfectly formed and baked, with their delicious fillings securely nestled inside.

• Step 1: Preparing Dough and Cutting Squares. Begin by lining two large baking trays with parchment paper. Once your brioche dough has completed its first rise and doubled in size, gently punch it down to release the accumulated air. Transfer the dough to a lightly floured work surface and roll it out into a large square, approximately 48×48 cm (19×19 inches), aiming for an even thickness of about 5 mm (0.2 inches). Using a sharp knife or a pastry wheel, carefully cut this large square into 16 smaller, equal squares, each measuring roughly 12×12 cm (5×5 inches).
• Step 2: Filling the Dough Squares. Take each individual dough square. Using your piping bag, pipe a generous circular border of the pistachio filling around the perimeter of the square, leaving the center clear. Then, place a hearty spoonful of the thoroughly chilled vanilla pastry cream directly into the middle of the pistachio circle. For visual guidance on optimal filling placement, refer to the accompanying photographs within this blog post.
• Step 3: Shaping and Sealing the Buns. This is a crucial step to ensure your fillings remain securely encased during baking. Take one corner of a dough square and bring it diagonally across to meet its opposite corner. Firmly pinch the dough together at this join, ensuring there are absolutely no gaps through which the filling could escape. Then, gather the remaining two corners and pinch them together securely as well, forming a tightly sealed package. Once sealed, carefully flip the bun over so that the smooth, seam-free side faces upwards. Place these assembled buns on your prepared baking trays, ensuring they are adequately spaced (approximately 8 buns per tray) to allow for their expansion during the second rise and baking.
• Step 4: The Second Rise (Proofing). Loosely cover the baking trays with plastic cling film, followed by a clean tea towel. Allow the buns to undergo their second rise at room temperature on your kitchen counter for approximately 45 minutes. During this period, the buns should visibly puff up and become lighter. In the meantime, preheat your conventional oven to 180ºC (375ºF) in preparation for baking.
• Step 5: Baking to Golden Perfection. Just before placing the buns into the preheated oven, gently brush the tops of each bun with a small amount of heavy cream. This will help them achieve a beautiful, rich golden-brown crust during baking. Bake the Fastelavnsboller for 13-15 minutes, or until they are puffed, golden, and cooked through. Keep in mind that exact baking times can vary slightly depending on your oven’s calibration. Once baked, immediately transfer the hot buns to a wire cooling rack to cool completely before you apply the final glaze.
  3 tablespoon heavy cream

STEP-BY-STEP INSTRUCTIONS: CRAFTING THE GLOSSY CHOCOLATE GANACHE

Once your Fastelavnsboller have cooled to room temperature, the final flourish is a rich, glossy dark chocolate ganache. This simple yet decadent topping not only adds an extra layer of flavor but also provides a professional and beautiful finish.

• Step 1: Preparing the Ganache. Ensure your baked Fastelavnsboller are completely cooled before starting this step. In a small saucepan, heat the 100g heavy cream until it just reaches a gentle boil. Alternatively, you can heat it in the microwave in short bursts, stirring in between, until it’s simmering. Place the 120g of finely chopped dark chocolate in a heatproof bowl. Pour the hot cream directly over the chocolate and let it sit, undisturbed, for 2 minutes. This brief resting period allows the heat from the cream to melt the chocolate evenly.
  100 g heavy cream, 120 g dark chocolate
• Step 2: Finishing and Garnish. After the 2-minute resting period, gently stir the chocolate and cream mixture with a spatula or whisk, starting from the center and slowly working your way outwards, until it transforms into a smooth, homogeneous, and glossy ganache. Add the 15g of room-temperature unsalted butter and continue stirring until it is fully incorporated, making the ganache wonderfully smooth and shiny. Immediately spoon a generous dollop of this rich ganache onto the top of each cooled bun. For an elegant touch and added texture, generously sprinkle some extra chopped pistachios over the wet ganache before it has a chance to set. Your exquisite Fastelavnsboller are now ready to be savored!
  15 g unsalted butter, Extra chopped pistachios

EXPERT BAKING TIPS FOR FLAWLESS FASTELAVNSBOLLER

Achieving bakery-quality results at home is entirely possible with a few professional insights and techniques. These expert baking tips are designed to help you avoid common pitfalls and ensure your Fastelavnsboller turn out perfectly golden, tender, and incredibly flavorful every time.

• Embrace the Kitchen Scale for Unmatched Accuracy: In the realm of baking, precision is not just helpful; it’s paramount for consistent and successful results. My recipes are meticulously developed and tested using grams as the default unit of measurement because it offers unparalleled accuracy, especially for ingredients like flour, where volume measurements (cups) can vary significantly based on how tightly they’re packed. Investing in a reliable digital kitchen scale is arguably the single best upgrade you can make to your baking arsenal, guaranteeing perfect ingredient ratios and a more predictable outcome.
• The Peril of Overmixing Dough: Once all the wet and dry ingredients for your brioche dough are initially combined and the butter has been fully incorporated, be vigilant about not overmixing. While kneading is essential for gluten development in yeast doughs, excessive mixing can lead to an overdeveloped gluten network, resulting in a tough, chewy texture rather than the desired light and airy crumb of brioche. After the main kneading phase in your stand mixer, I always recommend a final, gentle fold by hand with a spatula. This ensures any small pockets of unmixed ingredients at the very bottom of the bowl are seamlessly integrated without the risk of overworking the dough.
• Selecting the Right Baking Pan: Light vs. Dark Matters: The choice of your baking pan can significantly influence the color and texture of your Fastelavnsboller. For delicate, sweet baked goods like these buns, an aluminum baking pan (which is typically light in color) is highly recommended. Light-colored pans reflect heat, promoting a more gradual and even bake. This results in a beautifully golden, tender crust and a consistently cooked interior, preventing over-browning or dryness. Always remember to grease your pan and line the bottom with parchment paper. In contrast, darker baking pans absorb more heat, which can lead to rapid browning, a thicker, darker crust, and potentially a drier final product.
• Patience is Key for Proper Proofing: When working with yeast doughs, rushing the proofing (rising) process is a common mistake. The rising times provided in the recipe are guidelines, but the actual time can vary based on your kitchen’s ambient temperature and humidity. Always judge the dough by its appearance and feel—it should have visibly doubled in size and feel light and airy when gently poked. A proper, unhurried rise is crucial for optimal flavor development, a light texture, and a successful final bake.
• Thoroughly Chill Your Fillings: For ease of assembly and to prevent any messy leakage during baking, it is absolutely essential that both your vanilla pastry cream and pistachio filling are thoroughly chilled and firm. Warm or runny fillings will be difficult to pipe and contain, and they may seep out of the dough, affecting the final shape and texture of your buns. Plan ahead to give your creams ample time to cool and set in the refrigerator.

FREQUENTLY ASKED QUESTIONS (FAQ) ABOUT FASTELAVNSBOLLER

STORAGE INSTRUCTIONS FOR YOUR DELICIOUS FASTELAVNSBOLLER

To maintain the freshness and optimal taste of your Fastelavnsboller, store them in an airtight container or a securely sealed plastic bag at room temperature. They are at their absolute best when enjoyed within 1-2 days of baking, as both the brioche dough and the creamy fillings retain their peak texture and flavor during this period. While they can be kept for a slightly longer time, their quality will gradually diminish. For a “just baked” experience, you can gently warm them in a microwave for 10-15 seconds, though they are perfectly delightful served at room temperature.

Other Irresistible Buns and Rolls Recipes To Try

If you’ve enjoyed the process of making these Fastelavnsboller and are looking for more delightful baking adventures, we have a selection of other fantastic bun and roll recipes that are sure to impress. Each one is designed to bring warmth and deliciousness to your kitchen!

If you cherished baking and tasting this delightful recipe, please make sure to leave a STAR REVIEW below! Your feedback is incredibly valuable and helps us improve. We also love seeing your culinary creations – remember to tag us on Instagram @juliemarieeats. For more inspiring recipes and ideas, don’t forget to follow us on Pinterest.

Pistachio and Vanilla Fastelavnsboller (Danish Carnival Buns)

Experience the joy of Danish Fastelavnsboller with a modern twist! These irresistible carnival buns are filled with a luscious pistachio cream, rich vanilla pastry cream, and topped with a glossy dark chocolate ganache. Perfect for sharing and celebrating!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Proofing time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert, Breakfast, Snack

Cuisine Danish, European

Servings 16 buns

Calories 496 kcal

Equipment

• Baking sheet
• Stand Mixer

Ingredients

  

DOUGH

• 225 g whole milk
• 30 g fresh yeast (or 10 g active dry yeast)
• 60 g granulated sugar
• 1 teaspoon ground cardamom
• 570 g all-purpose flour
• 2 large eggs
• 1 teaspoon salt
• 120 g unsalted butter room temperature
• 3 tablespoon heavy cream for brushing the buns

VANILLA PASTRY CREAM

• 400 g whole milk
• 50 g granulated sugar
• 1 vanilla bean pod (or 2 teaspoon vanilla bean paste)
• 4 egg yolks
• 50 g granulated sugar
• 30 g cornstarch
• 30 g unsalted butter fridge cold

PISTACHIO FILLING

• 100 g unsalted butter room temperature
• 100 g granulated sugar
• 100 g unsalted pistachios

CHOCOLATE GANACHE

• 100 g heavy cream
• 120 g dark chocolate finely chopped
• 15 g unsalted butter room temperature
• Extra chopped pistachios for decoration

Instructions

 

BRIOCHE DOUGH

• Tip: If your kitchen is cold, preheat the oven at 30ºC (85ºF) while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC (73-77ºF).
• Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack, typically 5-10 minutes until foamy)
  225 g whole milk, 30 g fresh yeast
• Add the granulated sugar, all-purpose flour, cardamom, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
  60 g granulated sugar, 1 teaspoon ground cardamom, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
• Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scrape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth, elastic, and released from the bowl.
  120 g unsalted butter room temperature
• Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl tightly with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven (as described in the tip above). Let it rise for 1 hour, or until doubled in size.

VANILLA PASTRY CREAM

• Cut the vanilla bean pod in half (lengthwise) and scrape off the vanilla bean seeds with a knife. Set aside the seeds and the empty pod.
  1 vanilla bean pod
• In a medium-sized saucepan, add the whole milk, 50g granulated sugar, the scraped vanilla bean seeds, and the empty vanilla bean pod. Bring the mixture to a slight boil over medium heat, stirring occasionally to ensure the sugar has melted and the vanilla infuses into the milk.