Bavarian Cream

Name: Bavarian Cream
Total time: 120
Yield: 8
Ingredients: 0.5 cup cold water; 2 tablespoons unflavored gelatin; 4 large egg yolks; 0.5 cup white sugar; 1 pinch salt; 2 cups milk; 1 teaspoon vanilla extract; 2 cups heavy cream

Recipe by carol from allrecipes.com

Dessert 2 Hr.

Ingredients

8 servings

•

0.5 cup cold water
•

2 tablespoons unflavored gelatin
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4 large egg yolks
•

0.5 cup white sugar

•

1 pinch salt
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2 cups milk
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1 teaspoon vanilla extract
•

2 cups heavy cream

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.