Bavarian Cream
Ingredients
- ½ cup cold water
- 2 tablespoons unflavored gelatin
- 4 large egg yolks
- ½ cup white sugar
- 1 pinch salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
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Instructions
- Stir together cold water and gelatin in a small bowl; set aside to soften.
- Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
- 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.
- 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.
Source
Original recipe: View Original