My SO bought me some gourmet-grade vanilla beans for the holiday this year and I’m making several batches of extract.
I made my own extract last year from some slightly lower grade beans. It turned out great, but all I’ve used it for has been cookies. I feel like I’m squandering the stuff.
These new batches will be ready in about 2 months. What dishes can I make that will showcase the flavor? I’ve also still got about a dozen beautiful beans left; any suggestions for them besides more extract?
Flan.
ice cream
mix with cream and marscapone for a topping/filling
Vanilla fudge
Scallops with champagne vanilla butter sauce. Google it and enjoy. It’s really really good. Splurge on good scallops.
Panna cotta
Ice Cream
Whipped cream
Great suggestions here, but don’t be too dismissive of things like sugar cookies - a well-done sugar cookie is a sublime taste treat.
Vanilla sugar, for the extra beans. Just one or two in a tightly covered container will yield amazingly flavored sugar, great for coffee or putting on…sugar cookies 
Oh, and homemade liqueur; I’m sure you can come up with something 
Creme brulee
Pancake batter
Hot chocolate
Braised beef cheeks with vanilla and port.
If you store beans in sugar in an airtight container one bean will flavor about a pound of sugar. You can take out the bean, use it whole to make pears poached in champagne, dry it and return it to the sugar. You can usually get 3 or 4 uses out of one bean.
A nice savory dish is Cauliflower and Vanilla soup. This is a good recipe but there are others. I use half as much cream and add a splash of vermouth. The garlic is optional I reckon, sometimes I use it sometimes I don’t. I also discovered that the flavors develop if you leave it and gently reheat it. Leftovers are even better than the original dish
My personal fave - vanilla cupcakes with vanilla frosting. But I LOVE vanilla cupcakes and vanilla frosting.
Crème brûlée was going to be my choice, already mentioned. Or just any type of simple vanilla custard.
Rice pudding.
Oh look at you with your fancy carets and accent marks. 
Love love love the suggestions. Do people want to contribute specific favorite recipes for any of these suggestions?
I used this recipe for the vanilla fudge I made for Christmas. It came out so good and was definitely the most popular of the 6 kinds I made. I even got a grunt and a nod of approval from the teenage boy!
I had to go to Wegman’s for the caster sugar but it was worth the trip. And now that I’ve used vanilla bean paste, I don’t think I’ll ever use extract again. I used heavy cream instead of double cream.
Panna cotta.
It was the autocorrect, I swear. At least it autocorrected the “brûlée” part. “Crème” I had to do myself.