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Bavarian Cream

Desserts

Bavarian Cream

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

Ingredients

  1. ½ cup cold water
  2. 2 tablespoons unflavored gelatin
  3. 4 large egg yolks
  4. ½ cup white sugar
  5. 1 pinch salt
  6. 2 cups milk
  7. 1 teaspoon vanilla extract
  8. 2 cups heavy cream

Directions

  1. Stir together cold water and gelatin in a small bowl; set aside to soften.
  2. Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
  3. 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.
  4. 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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