You are here

Bavarian Cream's picture
  Milk 2 Cup (32 tbs)
  Gelatin 1 Tablespoon (1 Envelope)
  Eggs 2 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Instant coffee 1 Tablespoon

Heat milk in top of double boiler with gelatin sprinkled on top.
In separate bowl mix egg yolks, sugar, vanilla and instant coffee.
Add a little hot milk to this and then add to milk in double boiler.
Cook over medium heat until mixture coats silver spoon.
Beat egg whites until stiff but still glossy.
Fold in a little of the cooled mixture - then add this to the egg whites, stirring gently.
Place in a quart mold and refrigerate.
Ready to unmold and serve in 6 to 7 hours.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 903 Calories from Fat 222

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 468.2 mg156.1%

Sodium 350.6 mg14.6%

Total Carbohydrates 133 g44.2%

Dietary Fiber 0 g

Sugars 125.1 g

Protein 40 g80%

Vitamin A 19% Vitamin C

Calcium 57.4% Iron 11.9%

*Based on a 2000 Calorie diet

Bavarian Cream Recipe