-
1
This gelatin-based custard must be made several hours before you plan to serve it.
-
2
It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
-
3
INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
-
4
Set aside to soften for 5 minutes.
-
5
(It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
-
6
Slowly add the sugar and continue to stir until well mixed.
-
7
Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
-
8
Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
-
9
The milk should be hot, but not boiling.
-
10
It is better to underheat than to boil.
-
11
As long as the milk is hot it will work fine.
-
12
Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
-
13
Cook, stirring slowly, but constantly for 3 or 4 minutes.
-
14
Tilt the pan until you can see the bottom.
-
15
If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
-
16
Remove from heat.
-
17
Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
-
18
Stir in the vanilla.
-
19
Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
-
20
It should be thick but pourable.
-
21
This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
-
22
If the cream is too stiff, the dessert will be too firm.
-
23
Fold the whipped cream into the custard.
-
24
Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
-
25
If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
-
26
Otherwise, spoon into dessert bowls.
