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Bavarian Cream using Crème Anglaise

Author
JWU College of Culinary Arts

Yield
2 lbs., 10 oz. (1,190 g)

Recipe ID
P00031

Ingredients
US standard
Metric
Gelatin
0.5 oz.
14 g
Milk, whole
1 lb.
454 g
Cream, heavy
1 lb.
454 g
Sugar, granulated
4 oz.
113 g
Egg yolks
5 oz.
142 g
Extract, vanilla
0.5 oz.
14 g
Flavorings, as desired
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Place 1/4 of the cold milk in a bowl and sprinkle granulated gelatin over it to bloom. If using gelatin sheets, break in half and immerse in cold liquid.
  4. Whip the cream to a medium-soft peak and reserve.
  5. Place the remaining milk and sugar in a heavy-bottomed pot and bring to a boil.
  6. Using some of the boiling milk, temper some 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. Melt the bloomed gelatin to the strained mixture.
  9. Cool in an ice bath, stirring often.
  10. When cool, fold in the vanilla extract, flavorings, and whipped cream.
  11. Fill molds.
  12. Refrigerate or freeze immediately.