Caramel Bavarian Cream
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk/1/2 cup evaporated milk and 1/2 cup water||1 Cup (16 tbs) (Bottled Milk)|
|Granulated sugar||7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoon)|
|Eggs||2 , separated|
|Light cream/Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla extract||1 Teaspoon|
Soak gelatin in cold water for 5 min.
Meanwhile, scald milk in double boiler.
Place the 1/2 c sugar in skillet over medium heat, and melt, stirring constantly, until a rich, golden-brown syrup.
Be careful not to burn syrup.
Remove from heat, then pour very slowly into milk, while stirring constantly until dissolved.
Beat egg yolks until thick; then add the remaining 2 tablesp sugar.
Pour hot milk mixture gradually over this mixture, while stirring.
Return to double boiler.
Stir in softened gelatin, and cook over hot, not boiling water, stirring constantly, until mixture coats spoon and is of custardlike consistency—about 5 min.
Remove from heat.
Add, salt, and chill until slightly thickened.
Fold in stiffly-beaten egg whites, whipped cream, and vanilla.
If light cream is used, whip as in Whipped Light Cream, Method I.
Pour into a 1 1/2 qt mold or 6-8 individual molds which have been rinsed in cold water, and chill until firm.
Serve with or without whipped cream.