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Bavarian Cream

  • 1 pint milk or half milk and half thin cream
  • 3 eggs
  • 1/3 cup cold water
  • 2/3 cup sugar
  • 1/2 pint whipped cream
  • 1 Tbsp granulated gelatine
Soak the gelatine in the cold water. Cook the egg yolks and milk (or milk and cream) in a double boiler, stirring constantly until they coat the back of the spoon. Add the sugar and soaked gelatine. Let the mixture become almost cold, then add the whipped cream and the stiffly beaten egg whites, which blend thoroughly with the other ingredients. Turn into a wet mould. When chilled, serve proudly with custard, cream or fruit.
Submitted by Tess M Aug 2, 2009 15 min 30 min 45 min


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