Bavarian Cream
- 1/2 box of gelatin
- 1 pint milk
- 7 egg yolks, beaten quite light
- 5 heaping Tbsp powdered sugar
- 1/2 pint cold milk
- 1/2 pint cream
- Vanilla extract or peach water
Dissolve the gelatin in milk. Set on the stove and stir until all is dissolved and quite hot. Remove from the fire.
Stir the powdered sugar into the beaten egg yolks. Add the chilled milk. Stir well together, then add the hot milk and gelatin. When thoroughly mixed, stir in the cream. If not sweet enough, add more sugar. Flavor with vanilla or peach water.
Put on the fire again. Stir constantly until it thickens a little.
Pour into a mold and set in the refrigerator for 3-4 hours.
Stir the powdered sugar into the beaten egg yolks. Add the chilled milk. Stir well together, then add the hot milk and gelatin. When thoroughly mixed, stir in the cream. If not sweet enough, add more sugar. Flavor with vanilla or peach water.
Put on the fire again. Stir constantly until it thickens a little.
Pour into a mold and set in the refrigerator for 3-4 hours.
Submitted by Apr 18, 2010
15 min
30 min
45 min