Bavarian Cream with Peaches
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||6 Tablespoon|
|Eggs||2 , separated|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs), whipped|
|Vanilla extract/1/2 teaspoon almond extract / rum to taste||1 Teaspoon|
Early in day: In double-boiler top, combine gelatin, salt, 2 tablespoons sugar; stir in egg yolks; slowly stir in milk.
Cook over boiling water, stirring, until mixture coats spoon; remove at once; refrigerate until slightly thicker than unbeaten egg whites.
Beat egg whites until moist peaks form; gradually add 1/4 cup sugar; beat until stiff.
Fold into yolk mixture along with whipped cream, vanilla.
Turn into 8 custard cups; refrigerate.
Nice topped with peaches.