This Bavarian cream is from my great-grandmother’s recipe book.
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
Directions
Step 1
Stir together cold water and gelatin in a small bowl; set aside to soften.
Step 2
Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 312 | |
% Daily Value * | |
Total Fat25g | 33% |
Saturated Fat15g | 77% |
Cholesterol189mg | 63% |
Sodium52mg | 2% |
Total Carbohydrate17g | 6% |
Total Sugars16g | |
Protein5g | |
Vitamin C1mg | 3% |
Calcium121mg | 9% |
Iron0mg | 2% |
Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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