I am lost enough being new to all of this. I did a search here for Bavarian creme and found it on another site. It says "soak and drain gelatin three times". WHAT does that mean?

I've never heard of soaking and draining gelatin more than once.

Most of the time you dont have to worry about draining the gelatin unless you are using gelatin sheets. But those are rare outside of commercial kitchens.

I'm not quite sure what to tell you without knowing the recipe.

Hmmm...

{edit}
here are two Bavarian cream recipes from this site. No gelatin draining required:
http://cakecentral.com/cake_recipe-2035-2-Bavarian-Crme-Filling.html
http://cakecentral.com/cake_recipe-2034-1-Bavarian-Crme.html

Alien I should have known to post the recipe-sorry!

Bavarian Cream Recipe 2
ingredients
¼ ounce gelatin
¾ cup milk
½ cup sugar
2 egg yolks
1 cup heavy cream, whipped
1 teaspoon vanilla
A few grains salt

instructions
To prepare this Bavarian Cream Recipe 2, first heat the milk and half of the sugar in a double boiler. Beat the two egg yolks with the remainder of the sugar and the salt. Add some of the hot milk to the yolks, then add the yolks to the hot milk, and cook till it coats a spoon dipped into it.

Have gelatin soaked and drained three times. After draining the last time, dissolve it in a double boiler without the addition of any water. Strain it into the custard mixture, and set aside to cool a little. When warm, fold into it the cream and vanilla. Pour into molds wet with cold water. When cold, unmold and serve with strawberry sauce or raspberry sauce or the crushed fresh fruit sweetened.

Eh, it's ok.

Hmm, it looks like this recipe is expecting you to use gelatin sheets, weird, none of my books from class mention soaking or draining gelatin multiple times. I'm afraid I'm at a loss to explain it.

Sorry.

Hopefully those other recipes will be ok, or somebody else here will be more knowledgeable on the subject than I am.