This Bavarian cream is from my great-grandmother's recipe book.
Ingredients
- water: 0.5 cup (cold)
- unflavored gelatin: 2 Tbsp
- egg yolks: 4 piece
- white sugar: 0.5 cup
- pinch salt: 1 piece
- milk: 2 cups
- vanilla extract: 1 tsp
- heavy cream: 2 cups
Metric Conversion
Stages of cooking
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Stir together cold water and gelatin in a small bowl; set aside to soften.
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Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
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Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
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Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.
