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Bavarian Cream

Time 25 minutes
Yields Serves 6
Bavarian Cream
1

Put the cold water in a small cup or bowl. Sprinkle the gelatin into the water and stir to blend. Let it sit until the gelatin has softened, about 5 minutes. (It can sit longer, if necessary.)

2

Place the yolks in a bowl and use a whisk or fork to briskly stir and blend. Slowly add the sugar to the yolks and continue to stir until well-mixed.

3

Heat the milk in a saucepan over medium-high heat. Stand right by the stove and watch for a circle of tiny bubbles to form around the outside edge of the milk. The milk should be hot, but not boiling.

4

Pour the yolk mixture into the hot milk, add the softened gelatin and stir with a large spoon or whisk to blend well. Cook, stirring slowly but constantly, for 3 or 4 minutes, and tilt the pan to see if there is a thin coat of custard on the bottom that doesn’t flow as readily as the rest of the custard. If so, reduce the heat; don’t let the custard boil. It is better to remove it too soon rather than too late. Remove the pan from the heat and stir in the vanilla.

5

Pour the custard into a bowl and refrigerate just long enough for it to set up and be thick and slurpy, about 30 minutes.

6

Beat the cream only until it holds soft peaks. If it is too stiff, it will make a too-firm cream. Fold the whipped cream into the custard. Spoon it into a mold or bowl, cover with plastic wrap or a lid and refrigerate 3 hours or until time to serve.


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