Bavarian Cream
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:04pm

Ingredients




cup cold water
1 env unflavored gelatin - (¼ oz)
4 egg yolks
cup sugar
1 cup milk
2 teaspoons vanilla extract
1 cup whipping cream

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 :