bavarian cream

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Bavarian Cream

Desserts

Bavarian Cream

This Bavarian cream is from my great-grandmother's recipe book.

Ingredients

½ cup cold water
2 tablespoons unflavored gelatin
4 large egg yolks
½ cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream

Directions

Stir together cold water and gelatin in a small bowl; set aside to soften.
Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.

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