Last October when we did a big Costco haul, I picked up a number of goodies or “treats.” I define “treats” as things that I don’t necessarily need, but I do want because they are fun. Unfortunately for me (but fortunately for my bank account), this past weekend’s Costco visit was pretty much 100 percent utilitarian. I didn’t buy a single “treat” item — everything was strictly grocery, for immediate or future use, or was usable like short socks or slippers.

So I started looking at my pantry and food storage areas when I got back to see if I had overlooked anything I got last October, and after I had organized all my newly purchased food items. And I realized that I still had a large bottle of Nielsen Massey vanilla bean paste sitting under my kitchen sink that I had used only once since purchase. I got so excited when I saw this because I had learned about this brand of ultra-premium vanilla bean paste through professional pastry chef forums. Everyone who has baked in professional kitchens has always raved about how this was their go-to brand for vanilla bean paste, that it took vanilla to the next level in their desserts, and they could not imagine living without it. Every time you use it, you see the beautiful vanilla bean seeds flecked throughout the dessert. I am obsessed with how it looks (we all eat with our eyes, regardless of what anyone says).

I don’t make that many desserts anymore unless we are hosting friends and family over, though. So my opportunities to bake elaborate treats are not that plenty. But I knew I wanted to use it in the next couple weeks while Chris’s parents are in town. So I asked Claude AI to find me a quick and easy recipe with simple, household ingredients to highlight the deliciousness of my premium vanilla bean paste. And smartly, it suggested a classic dessert: vanilla bean custard. All you need is milk, egg yolks, sugar, cornstarch, and of course, vanilla bean paste, and you’ve got dessert ready in less than 20 minutes. I mixed all the ingredients together minus the milk in a heat-proof bowl. Then, I warmed the milk over the stove until steaming. I slowly whisked the hot milk into the egg yolk mixture. Then, I put the mixture back on the stove and whisked until thick. Then, I placed the custard back in a clean bowl and put in the fridge to cool. Tomorrow, we will get to enjoy a very, very vanilla beany custard — all thanks to my fancy Nielsen Massey vanilla bean paste and the quick help of my budding good friend Claude.

It’s not a real Costco “deal” unless you use it. So, I better find new ways to put my fancy vanilla bean paste to use, and this is how I will start!