Bavarian Cream

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 35 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

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Directions

Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
Place bowl in ice bath and stir until at room temperature.
Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

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5

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  • on March 12, 2013

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    This recipe makes the perfect bavarian cream. It's not too sweet, which creates a perfect balance with any sweet topping you pair with it. Great recipe!

    people found this review Helpful.
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