I am making homemade bavarian cream filling, and I don't know if I did something wrong, but for some reason it's not thickening up.
I followed everything exactly so I'm not sure if this is how it's supposed to look or not. I am at the stage where the milk, gelatin, egg & sugar has cooked and is chilling in a bowl. I have the egg whites whipped but I haven't added them yet.
I cooked it for a while because the recipe said it should thicken, but it didn't, so after about 7 minutes simmering I removed it from the heat.
After I fold in the egg whites and chill, will this thicken up? or should I just scrap it? Can I add anything to thicken it up?
It's about the consistency of cream right now.
sounds like you didn't cook it long enough. also, did you beat it constantly with your hand mixer? if not, you should have.