Alice Medrich

Vanilla Bavarian Cream

Preparation info
  • Makes

    4½–5 cups

    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

Ingredients

  • 1¾ teaspoons unflavored gelatin
  • 1 cup milk
  • 4 egg yolks

Method

  1. Sprinkle gelatin over 3 tablespoons cold water in a small container. Let stand for at least 5 minutes to soften gelatin, or until needed.
  2. In a small nonreactive saucepan, scald milk over medium-low heat.
  3. Meanwhile, beat egg yolks with sugar until pale and