Recipe

Bavarian Cream Recipe

Add Step-by-Step Photos	Ragnarokx23 / All my dishes 1 year, 4 months ago A classic dish that is easy to make and is great to serve as a dessert with a raspberry suace Prep:20m Cook:10m Servings:1	Ragnarokx23
	a light fluffy sweet easy to make dessert

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Ingredients

Bavarian Cream

4 Egg Yolks

4 oz (0.25 lb)granulated sugar

1 tablespoon unflavored gelatin powder

1/4 cup cold water

1/2 vanilla bean

1 cup whole milk

1 cup heavy cream

1/2 teaspoon vanilla extract

Raspberry Suace

1 lb ripe raspberries or thawed raspberries

1 1/2 tablespoons cornstartch

1 oz (0.06 lb) granulated sugar

1 teaspoon lemon juice

Directions

Add the gelatin in the cold water and let it sit until it has thickened.

Add egg yolks in mixer with the whisk attatchment and whip until egg yolks are beaten.

Add sugar in the egg yolks and whip until it is a pale yellow and in the ribbon stage.

In a pot add the milk and vanilla bean and bring to the scalded stage.

Pour the milk mixture in the egg mixture to temper it and whisk.

Pour the mixture back into the pot on low heat until it coats the back of the spoon and is a little thick. Make sure not to over cook it because you do NOT want to cook the egg yolks.

Once it has thickened, bring off the heat, add the vanilla extract, stir.

Add the gelatin and stir until the gelatin has completly disolved.

Remove the vanilla bean from the custard.

Cool the custard down to 68 degrees and if it starts turning back into a gelatin form put it back on the stove and cool it down again.

For the heavy cream whip in a mixer until soft peaks start to form.

Once thecustard has cooled to 68 degrees stir in the cream.

Pour into molds and regfrigerate or freeze until it has set

While waiting for the bavarian cream to set you can make the raspberry suace...

Mix the sugar and cornstartch together and break the cornstartch up with your fingers or any other tool.

Puree the raspberries and strain the seeds out.

Pour the raspberry mixture into a pot with the stove NOT on yet

Stir in the cornstartch and sugar to the raspberry mixture

Add in the lemon juice

Turn on the stove and bring to a boil for 1 min and 15 sec or until it taste like the cornstartch has cooked out

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Comments

ahmed1 1 year, 4 months ago said:
Thank you so much for such a great post!!

wynnebaer 1 year, 4 months ago said:
Sounds great....I bet this would go great in eclairs...:)

zena824 1 year, 4 months ago said:
Good stuff!!!!

annieamie 1 year ago said:
Thank you for another great recipe! I'm going to make this for Thanksgiving. Any tips on a pumpkin sauce that would go with the Bavarian cream?

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