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Bavarian Cream

southern.chef's picture
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 3 Tablespoon
  Gelatin 2 Tablespoon (Unflavored)
  Salt 1⁄4 Teaspoon
  Milk 2 3⁄4 Cup (44 tbs)
  Egg 2 , separated
  Vanilla extract 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
  Strawberries 3 (For Garnishing)

Combine 1/2 cup sugar, cornstarch, gelatin, and salt in a 2-quart casserole.
Gradually add milk, stirring until blended.
Microwave at HIGH 8 to 10 minutes, stirring every 3 minutes or until smooth and slightly thickened.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Microwave at MEDIUM HIGH (70% power) 2 to 4 minutes, stirring after every minute.
Cool in refrigerator until mixture mounds slightly (about 1 hour).
Stir in vanilla.
Beat egg whites until foamy.
Gradually add 1/4 cup sugar, beating until soft peaks form.
Fold egg whites and whipped cream into gelatin mixture.
Spoon into a lightly oiled 5-cup mold.
Chill until set.
Unmold and garnish with strawberries.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 226 Calories from Fat 99

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 81.7 mg27.2%

Sodium 100.3 mg4.2%

Total Carbohydrates 24 g8%

Dietary Fiber 0.11 g0.45%

Sugars 19.9 g

Protein 6 g11.7%

Vitamin A 2.3% Vitamin C 3.5%

Calcium 9.1% Iron 1.5%

*Based on a 2000 Calorie diet


Bavarian Cream Recipe