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Basic Bavarian Cream Vanilla

Western.Chefs's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , lightly beaten
  Vanilla 1 1⁄2 Teaspoon
  Heavy cream 3⁄4 Cup (12 tbs)
  Confectioners sugar 2 Tablespoon
  Egg whites 3
Directions

Mix sugar, gelatin, and milk in the top of a double boiler and heat over simmering water until steaming hot.
Mix a little hot mixture into yolks, return to double boiler top, and cook and stir 3-5 minutes until mixture coats the back of a metal spoon.
Off heat, mix in vanilla; cool, then chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Whip cream with confectioners' sugar until stiff peaks form, then fold into custard mixture.
If you like, also beat egg whites to soft peaks and fold in.
Spoon into a 1 1/2-quart mold or 6-8 custard cups or parfait glasses and chill 3—4 hours until firm.
If molded, unmold on a dessert platter and wreathe, if you like, with crushed sweetened berries, sliced fresh peaches, or any stewed fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Drink: 
Milk
Preparation Time: 
20 Minutes
Servings: 
4

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