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Bavarian Cream

Author
JWU College of Culinary Arts

Yield
1 pound, 14.75 ounces

Recipe ID
C00278

Ingredients
US standard
Gelatin
4 sheets
Milk
12 ounces
Heavy cream
12 ounces
Granulated sugar
3 ounces
Egg yolks
3 ¾ ounces
Flavoring
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Bloom gelatin sheets.
  4. Whip the cream to a medium peak. Refrigerate.
  5. Scald milk, flavoring and sugar. Steep if needed.
  6. Temper some of the boiling milk into the egg yolks and add back to the boiling milk. Cook, stirring constantly, until the mixture coats the back of a spoon (nappe) 170°F (77°C). Do not boil.
  7. Remove from heat. Strain.
  8. Add gelatin to mixture.
  9. Cool over an ice bath while stirring to prevent gelatin from setting.
  10. When cool, fold in whipped cream.
  11. Immediately fill molds.