Re:Most Wasabi Is Fake [video]
by stan_rogers on Thursday March 21, 2019 @07:41AM
(#19451142)
Well, the English name for it is custard, but that tended to be mixed up with Bird's in people's minds, so a real custard in a sauce consistency gets the French name for prestige value.
It's a well known fact of cooking, natural vanilla denatures above a rather low temperature (around 50°C or so, if I recall correctly) but artificial vanilla doesn't.
So if you're using vanilla in... crème anglaise (apparently that's the English name for it?) you should use artificial vanilla or pay much attention to adding the vanilla only after it has cooled down enough, but if you're doing ice cream then natural vanilla is a good choice.