Hoffman Media


Bavarian Cream

Bavarian Cream

2 tablespoons powdered unflavored gelatin
¼ cup cold water
8 large egg yolks
½ cup sugar
2 cups whole milk
1 bourbon-soaked vanilla bean, split
2 cups heavy whipping cream

• In a small bowl, sprinkle gelatin over cold water. Set aside.
• In a medium bowl, combine egg yolks and sugar. Beat at medium
speed with an electric mixer until pale and thick. Set aside.
• In a large saucepan, combine milk and vanilla bean. Bring milk
to a boil over medium heat. Slowly add hot milk to egg yolks,
whisking constantly.
• Return mixture to saucepan. Cook over medium heat until mixture
thickens and coats the back of a spoon, 6 to 8 minutes.
Remove from heat.
• Strain mixture, discarding vanilla bean. Add gelatin, stirring
until completely dissolved. Let cool to room temperature,
approximately 20 minutes.
• In a medium bowl, beat cream at medium speed with an electric
mixer until soft peaks form. Gently fold whipped cream into eggyolk
• Refrigerate until needed. 


(Pictured with Peaches and Cream Layer Cake)

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