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 Aug 27, 2009
15 min
30 min
45 min