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Brandy Bavarian Cream

Easy.Meals's picture
Ingredients
  Gelatin 1 1⁄2 Teaspoon
  Water 1 Tablespoon
  Egg yolks 2
  Sugar 2 Ounce
  Milk 1⁄2 Pint (Hot)
  Whipping cream 1⁄4 Pint
  Brandy 1 Tablespoon
Directions

Soften gelatine in cold water.
Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually.
Stir over boiling water until mixture coats back of spoon.
Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming.
Whip cream and brandy together, fold into cooled custard.
Pour into meringue case, refrigerate until set.
Delicious topped with brandied stawberries.

Recipe Summary

Cuisine: 
German
Method: 
Chilling
Drink: 
Brandy

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