Bavarian Cream

Name: Bavarian Cream
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 4 egg yolks; 2 Tbsps unflavored gelatin; 473 milliliters heavy cream; 473 milliliters milk; 1 pinch salt; 1 teaspoon vanilla extract; 118 milliliters cold water; 118 milliliters white sugar

Bavarian Cream might be a good recipe to expand your side dish repertoire. This recipe serves 4. One serving contains 654 calories, 12g of protein, and 53g of fat. It is a good option if you're following a gluten free diet. Head to the store and pick up sugar, water, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

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.

Ingredients you will need

Egg Yolk

Gelatin

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

In a medium saucepan, bring the milk to a boil.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Milk

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Remove from heat and pour the custard through a strainer.

Ingredients you will need

Custard

Equipment you will use

Sieve

Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.

Ingredients you will need

Gelatin

Vanilla

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.

Ingredients you will need

Cream