Bavarian Cream

Ingredients

cup cold water
1 env unflavored gelatin - (ΒΌ oz)
cup sugar
1 cup milk
2 teaspoons vanilla extract

Preparation

1
Put the cold water in a small cup or bowl. Sprinkle the gelatin into the water and stir to blend. Let it sit until the gelatin has softened, about 5 minutes. (It can sit longer, if necessary.)
2
Place the yolks in a bowl and use a whisk or fork to briskly stir and blend. Slowly add the sugar to the yolks and continue to stir until well mixed.
3
Heat the milk in a saucepan over medium-high heat. Stand right by the stove and watch for a circle of tiny bubbles to form around the outside edge of the milk. The milk should be hot, but not boiling.
4
Pour the yolk mixture into the hot milk, add the softened gelatin and stir with a large spoon or whisk to blend well. Cook, stirring slowly but constantly, for 3 or 4 minutes, and tilt the pan to see if there is a thin coat of custard on the bottom that doesn't flow as readily as the rest of the custard. If so, reduce the heat; don't let the custard boil. It is better to remove it too soon rather than too late.
5
Remove the pan from the heat and stir in the vanilla. Pour the custard into a bowl and refrigerate just long enough for it to set up and be thick and slurpy, about 30 minutes.
6
Beat the cream only until it holds soft peaks. If it is too stiff, it will make a too-firm cream. Fold the whipped cream into the custard. Spoon it into a mold or bowl, cover with plastic wrap or a lid and refrigerate 3 hours or until time to serve.
7
This recipe yields 6 servings.
8
NOTES :

Tools

Tags:

Yield:

12.0 servings

Added:

February 10, 2010

Creator:

Anonymous

Related Cooking Videos