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Bavarian Cream

  • 1 quart of cream
  • Yolks of 4 eggs
  • 1/2 ounce of isinglass
  • Whip cream
Procure one quart of cream. Take one pint of it, whip it, and lay it on a sieve; take the other pint and boil it, adding the yolks of four eggs, well beat; make it into a custard, seasoning it to your personal taste; then put into it half an ounce of isinglass, and set it on some ice. When it begins to thicken, stir in the whip cream, a spoonful at a time, and beat it until it becomes the consistency of sponge cake; then pour it in your molds, and put it on ice.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min


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