Bavarian Cream
Description
This Bavarian cream is made with milk, egg yolks, and gelatin for a light and delicious vanilla mousse, perfect for filling a pie, cake, or pastry.
Ingredients
•
1/2 cup cold water
•
2 tablespoons unflavored gelatin
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4 large egg yolks
•
1/2 cup white sugar
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1 pinch salt
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2 cups milk
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1 teaspoon vanilla extract
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2 cups heavy cream
Directions
1
Stir together cold water and gelatin in a small bowl; set aside to soften.
2
Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
3
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.
4
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.