Bavarian Cream
By Kimanalynn
recipe
Bavarian Cream
Bavarian Cream
Ingredients
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 4 egg yolks
- 1/2 cup white sugar
- 1 pinch salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- 1. In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.
- 2. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
- 3. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.
-
Just leave it on top of the refridgerator so all the fat will get scared and jump off!
can this be used on a cake that cannot be refridgerated?? i need bavarian creme for the filling and the cake will have fondant so it can;t be refridgerated.....HELP!!!
Why can't the cake with fondant be refrigerated?