Bavarian cream

Bavarian cream

Recipe by: CAROL_67


  • two tablespoons unflavored gelatin
  • 1/two cup cold water
  • four egg yolks
  • one/2 cup white sugar
  • one pinch salt
  • two cups milk
  • 1 teaspoon vanilla extract
  • two cups hefty cream
  • Include all ingredients to listing
  • Include all ingredients to checklist


two h 5 m

  1. In a modest bowl, stir with each other the gelatin and cold water. Set aside to soften. In a medium bowl, whisk with each other the egg yolks, sugar, and salt until finally smooth.
  2. In a medium saucepan, carry the milk to a boil. Pour the sizzling milk in a steady stream into the yolk mixture, whisking continuously. Return the mixture to the saucepan and cook and stir above medium heat till the mixture coats the back of a spoon. Take away from heat and pour the custard by way of a strainer.
  3. Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
  4. When the mixture has cooled practically to area 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 particular hour prior to serving.

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