Caramel Bavarian Cream
|Gelatin||1 1⁄4 Tablespoon (1 1/2 Dessertspoon)|
|Water||4 Tablespoon (Extra)|
|Eggs||2 , separated|
|Milk||4 Tablespoon (Extra)|
|Whipping cream||1⁄2 Pint|
Soften gelatine in water and dissolve over boiling water.
Place sugar and extra water in saucepan, stir over low heat until sugar has dissolved.
Simmer without stirring until syrup is caramel colour.
Heat milk in saucepan; when hot, add hot caramel and continue stirring over low heat until caramel is dissolved.
Remove from heat.
Beat egg yolks with extra milk, add to caramel; mix thoroughly.
Add softened gelatine and vanilla.
Refrigerate until mixture begins to set.
Fold in stiffly beaten egg-whites and whipped cream.
Pour into lightly oiled 2 1/2-pint mould.
Serving size: Complete recipe
Calories 1799 Calories from Fat 848
% Daily Value*
Total Fat 94 g144.9%
Saturated Fat 59.1 g295.4%
Trans Fat 0 g
Cholesterol 771.8 mg257.3%
Sodium 269.5 mg11.2%
Total Carbohydrates 188 g62.7%
Dietary Fiber 0 g
Sugars 187.9 g
Protein 31 g61.1%
Vitamin A 11% Vitamin C
Calcium 27% Iron 11.5%
*Based on a 2000 Calorie diet