This Bavarian cream is from my greatgrandmothers recipe book
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs
Ingredients
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.
