Bavarian Cream

Method8 steps · about 4 hr 35 min

1. 1

   Step 1: Split the vanilla bean (1) lengthwise and use a paring knife to scrape out the seeds.

   Uses 1 vanilla bean (or 1 tbsp. vanilla paste)

2. 2

   Step 2: In a large mixing bowl, combine the vanilla bean seeds, egg yolks (5), Kirschwasser (optional), and powdered sugar (1 1/4 cups) and beat to a thick and fluffy cream.

   Uses scraped vanilla seeds · 5 egg yolks (from pasteurized eggs) · 1 tbsp. Kirschwasser or rum (optional) · 1 1/4 cups powdered sugar

3. 3

   Step 3: In a small bowl sprinkle gelatin (3 tsp.) over 1/4 cup cold milk. Allow to sit for about 5 - 10 minutes to bloom the gelatin.

   Bloom gelatin · 10 minUses 3 tsp. gelatin · ¼ cup cold milk

4. 4

   Step 4: Heat the rest of the milk, add to the cold milk mixture and stir until gelatin is completely dissolved.

   Uses remaining ¾ cup milk · bloomed gelatin in cold milk

5. 5

   Step 5: Let the gelatin-milk mixture cool, then beat it into the pasteurized egg-yolk cream for about 3 minutes. Use pasteurized eggs as specified in the ingredient list.

   Uses dissolved gelatin-milk mixture · pasteurized egg-yolk cream

6. 6

   Step 6: Beat heavy whipping cream (2 cups) and fold into the egg-milk mixture.

   Uses 2 cups heavy whipping cream · egg and gelatin milk mixture

7. 7

   Step 7: Pour into decorative glasses or leave in bowl.

   Uses Bavarian cream mixture

8. 8

   Step 8: Cover and refrigerate at least for 4 hours or overnight.

   Uses portioned Bavarian cream