BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
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Rami Mihoubi
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and elegant dessert.
Sarah Pierce
[email protected]I'm going to try making this cream with different fruits next time. I think it would be great with berries or peaches.
Haider Jani
[email protected]This is the best Bavarian cream recipe I've ever tried! It's so easy to make and it always turns out perfect.
Jabir Hussein
[email protected]I love how this cream can be served either chilled or at room temperature. It's a great option for any occasion.
Krishan Udayanga
[email protected]This recipe is very versatile. You can add different flavors, such as vanilla, chocolate, or fruit, to create your own unique cream.
Yojana Magar
[email protected]I'm not a big fan of gelatin, so I substituted cornstarch instead. The cream still turned out great!
Dacora Maclin
[email protected]This Bavarian cream is a great make-ahead dessert. You can make it a day or two in advance, and it will still be delicious.
Md Eomn
[email protected]I would recommend this recipe to anyone who loves custards. It's a classic dessert that's sure to please a crowd.
Natasha Edwards
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Arif islam babu BaBu
[email protected]I was disappointed with this recipe. The cream was too sweet for my taste, and the texture was a bit too thick.
Jayden Moody
[email protected]I followed the recipe exactly, but my cream didn't set. I'm not sure what went wrong.
Preti Limbu
[email protected]I'm not sure what I did wrong, but my cream turned out lumpy. I think I might have overcooked it.
bryan leibfried
[email protected]This recipe is a keeper! I'll definitely be making this cream again and again.
Gujjar Sarkar
[email protected]I made this cream for a dinner party last night, and it was a huge success! Everyone loved it, and I even got a few requests for the recipe.
Md shihab Hanan
[email protected]This Bavarian cream is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Willie Thomas
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of custards, but I'm so glad I did! This cream is light and fluffy, and it has a wonderful flavor.
sisters playhouse Amili
[email protected]I love how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this cream without any problems.
Belinda Pillay
[email protected]This Bavarian cream was a delightful treat! The texture was smooth and velvety, and the flavor was perfectly balanced between sweet and tangy. I served it with fresh berries, and it was a hit with my family.