Bavarian Cream

1. 1

   Whisk the sugar, flour, and egg yolks together in a bowl.

2. 2

   in a medium saucepan bring the milk to a boil.

3. 3

   slowly stir 1/4 cup of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.

4. 4

   stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.

5. 5

   Remove from heat.

6. 6

   stir in the butter and vanilla and let cool.

7. 7

   place in a bowl, cover with plastic wrap to help prevent a skin from forming.

8. 8

   put in the fridge until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.