Bavarian Cream
From tsar 15 years ago
- 30 minutes to make
- Serves 6
Classic dessert, rich and delicious. Bavarian Cream is often made with additional fruit, such as apricots, berries, peaches, plums, or prunes.
Ingredients
- 1 tbs gelatin shopping list
- 2 tbs cold water shopping list
- 4 egg yolks shopping list
- 3 tbs honey shopping list
- 1 cup milk shopping list
- 1 ts vanilla extract shopping list
- 1 cup pureed cooked fruit (optional) shopping list
- 1 cup heavy cream shopping list
How to make it
- Soak the gelatin in the cold water while preparing the mixture
- In the top of a double boiler beat the egg yolks and honey with a wooden spoon until thick and smooth. Heat the milk separately and gradually beat it into the egg mixture.
- Cook the custard over, not in, boiling water, stirring constantly until it is smooth and thickened. Set aside to cool for 10 minutes.
- Add the softened gelatin and vanilla mixing thoroughly.
- Cool the custard, stirring now and then gently to prevent the formation of a skin.
- When the custard is lukewarm, fold in the whipped cream, turn into a 1 quart mold that has been dipped in cold water, and chill for several hours before unmolding on a serving platter.
The Rating
Reviewed by 5 people-
This looks devine! I have bookmarked to try.
Thanks for the post.
Ferri
cookinggood
in Leesburg loved it
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This is my favorite ....thank you i just love this ........great one..... five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is a wonderful recipe! One of my favourites! It is lovely to have with a nice sponge cake. 5* Thank you for sharing!
gourmetana
in London loved it
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