So I made some bavarian creme. Recipe is 1 tbs unflav gelatin, 1/2 cold water, 4 egg yolks, 1/2 C white sugar, pinch salt, 2 C milk, 1 tsp Vanilla, 2 C heavy cream. So I do everything I should and temper the yolks. Once everything is all hot and blending well, I set it aside to cool. About 15 minutes later, I come back to check on everything and it's all separated and lumpy. 
Is this normal or did I just simple mess it all up? Would a good whisking fix this? 
All the recipes that I've ever seen for Bavarian Creme have you whip the heavy cream into soft peaks first the you cook your ingredients then when they cool off you fold that into your whipped cream. Is that the way that you did it? Where did you get your recipe? Maybe there is a mistake.
I don't know if mixing it would help at this point or not. If you didn't already I would put it in the fridge and let it really get nice and cool maybe that will help then if it's still seperated then I would give it a good wisking. 
It's worth a try!
I was going to ask you the same thing as JavaJunkieChrissy. It should be a custard (pudding), let that cool. Whip your cream and fold it in. ShirleyW posted a wonderful recipe for Bavarian Cream using vanilla pudding mix and Pastry Pride. It's so much easier than making your own!
Erica
I hadn't gotten to the part of whipping and folding in my cream. I got this recipe off of ladycakes.com. The creme looked like the gelatin just didn't want to be in the same pot as everything else. I'm going to try it again today. I will let it get super cold in the fridge this time. Thank you !!
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