Description
Bavarian Cream taken from my Great-Grandmother’s recipe book.
Ingredients
- 2 tablespoons unflavored gelatin
- ½ cup cold water
- 4 egg yolks
- ½ cup white sugar
- 1 pinch salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- In a small bowl
- stir together the gelatin and cold water. Set aside to soften. In a medium bowl
- whisk together the egg yolks
- sugar
- and salt until smooth.
- In a medium saucepan
- bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture
- whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature
- whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses
- molds
- or on prepared cake layers
- as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 2 hrs 5 mins
Servings: 8